Recipe by Debbie R.
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.
- 2 cooked chicken breasts (or equivalent turkey)
- 8 ounces low-fat cream cheese
- 1 cup half & half light cream (or use cream)
- 1 teaspoon white vinegar
- 1 1⁄2 teaspoons chili powder
- salt and pepper
- 4 ounces butter
- 6 -12 corn tortillas
- 8 ounces gruyere cheese
- cayenne pepper (optional)
Directions See How It's Made
- 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.