Recipe by LorenLou
Yum....comfort food! And a great way to use that leftover chicken breast or two!
Top Review by Evie*
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.
- 1⁄2 medium onion, very finely chopped
- 1 garlic clove, minced
- 1 tablespoon canola oil
- 1 1⁄2-2 cups leftover grilled chicken (or any cooked chicken)
- 1 (10 ounce) can Rotel Tomatoes
- 1⁄4 teaspoon salt
- 10 good quality flour tortillas (about 7-8-inch diameter)
- 1 cup half & half light cream
- 1 chicken bouillon cube (or 1/2 tsp. granules)
- 1 cup shredded monterey jack cheese
- 1 cup shredded cheddar cheese (we prefer sharp)
- 1 cup shredded mozzarella cheese
Directions See How It's Made
- Preheat oven to 350. Spray an 11x7" glass pyrex dish with cooking spray.
- Shred or cube the leftover chicken.
- In a large skillet, cook the onion and garlic in the canola oil until soft.
- Add the chicken, Rotel tomatoes and salt. Simmer approximately 10 minutes on medium-low heat.
- 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.
- 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.
- Pour the bouillon mixture evenly over the enchiladas.
- Cover with foil, and bake 10 minutes, then remove foil and bake for 10 more.
- While baking, combine all cheeses well.
- 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.
- Serve with some hot Spanish rice, and some fresh guacamole on the side!