Chicken Enchiladas
photo by Vseward Chef-V
- Ready In:
- 50mins
- Ingredients:
- 11
- Yields:
-
12 enchiladas
- Serves:
- 6
ingredients
- 12 flour tortillas
- 473.18 ml shredded white meat chicken
- 85.04 g cream cheese
- 0 of an onion
- 304.75 g can cream of chicken soup
- 113.39 g can chopped green chilies
- 2.46 ml cumin
- 2.46 ml salt
- 236.59 ml sour cream
- 118.29 ml milk
- 236.59 ml monterey jack cheese
directions
- Preheat oven to 350 degrees.
- Combine chicken, cream cheese and onion.
- Wrap chicken mixture into about 12 warmed tortillas.
- Lay the enchiladas in a rectangle pan.
- Combine soup, chilies, cumin, salt, sour cream, and milk. A blender makes this sauce creamy and smooth, but is not necessary.
- Pour soup mixture over enchiladas.
- Cover with foil and bake for 30 minutes.
- Remove foil, cover with Monterey jack cheese, and return to oven until cheese is melted.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This is a great enchilada recipe. I followed the directions except I used white corn tortillas, personal preference as well as a combination of cheddar and jack cheese on top. This was nice and creamy and very flavorful. I used a rostissere chicken as suggested and it made this dish come together quickly. Thanks for sharing another great recipe Kelly. (Made for FALL PAC 08)
RECIPE SUBMITTED BY
gypsysoul
United States
eclectic?creative??collector?a little hippie&crunchy?boho???culture lover?aspiring herbalist???&??tea sustained?endowarrior??researcher?saved by grace