Cheesy Chicken Enchiladas

Total Time
50mins
Prep 25 mins
Cook 25 mins

Yum....comfort food! And a great way to use that leftover chicken breast or two!

Ingredients Nutrition

Directions

  1. Preheat oven to 350. Spray an 11x7" glass pyrex dish with cooking spray.
  2. Shred or cube the leftover chicken.
  3. In a large skillet, cook the onion and garlic in the canola oil until soft.
  4. Add the chicken, Rotel tomatoes and salt. Simmer approximately 10 minutes on medium-low heat.
  5. Combine half and half and bouillon - heat 30 seconds at a time in microware until bouillon cubes melts and can be fully mixed together. (Shouldn't need more than 1 minute). Set aside.
  6. Using a measuring cup, fill each tortilla with 1/4 cup of chicken filling, rolling up, and placing seam side down in prepared dish. Pour any remaining filling over the top of the enchiladas.
  7. Pour the bouillon mixture evenly over the enchiladas.
  8. Cover with foil, and bake 10 minutes, then remove foil and bake for 10 more.
  9. While baking, combine all cheeses well.
  10. After the 20 minutes cooking time, remove enchiladas from oven, cover completely with the cheeses, and bake for 5 more minutes, or until cheese is melted.
  11. Serve with some hot Spanish rice, and some fresh guacamole on the side!

Reviews

(2)
Most Helpful

We enjoyed this cheesy enchilada dish, In place of the Rotel tomatoes (cant get here) I used Italian tomatoes which had chili and garlic added..it worked fine. Loved the flavours of the 3 different cheeses. Thanks for sharing.

Evie* July 21, 2005

Very mild and cheesey. I used some shredded chicken from the deli for a very easy meal. I also added in some chopped red & green peppers that I had in the fridge. Just before serving I sprinkled over a little chopped parsley. Thanks for posting:)

Jen T July 18, 2005

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