Prep 20 mins
Cook 30 mins
I first made these for my family while I was in my teens. They are so different and delicious, that I have made them now for three decades. It's a great way to use leftover chicken or, particularly, turkey.
- Section meat and mix lightly with cream cheese.
- Form into logs about 1 inch in diameter and a little shorter than the diameter of your corn tortillas.
- Stir salt, pepper, vinegar and chili powder into cream. If everyone you're serving like heat, add cayenne pepper to taste.
- Melt butter. Coat both sides of a tortilla generously, then put a chicken/cheese log in the middle of a tortilla and roll up. Lay enchilada in pan (seam side down). Repeat for all tortillas and logs.
- Cover enchiladas with cream mixture and slices of Gruyere.
- Bake at 375 degrees until lightly browned, about 30 minutes. Note that cooking time is only approximate.
- Using evaporated skim milk in place of the cream does not work well. If doubled, add 1 cup milk to cream rather than using 2 cups of cream.
Very good. There is no gruyere cheese in this area, so I subbed cheddar. Thanks for sharing. Made for Photo Tag.
Yummy! I loved the addition of gruyere. Very mild, though I only added about 1/2 t cayenne. A tad drier than other enchiladas, just cause there's not as much gravy/cream mixture as with other recipes. Served with your Spanish Rice Using Tomato Sauce for a lovely dinner. Thanks for sharing the recipe! Made for PAC Fall 2007.
These were good. I used leftover turkey (from a Cajun deep-fried turkey), so I had a little bit of extra spice when I made these. Although we like food a little spicier, we thought that these might work very well with the grandkids who don't like as much spice. Although the recipe didn't specifically state the cooking time, based on the prep versus total time, I cooked them about 30 minutes which worked very well. Nice, easy, flavorful recipe. Thanks Debbie R.