Community Pick
Anasazi Enchiladas
- Ready In:
- 30mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 8 (8 inch) corn tortillas
- 1 1⁄2 cups shredded monterey jack cheese
- 24 ounces enchilada sauce
- 4 ounces plain yogurt
-
Enchilada Filling
- 4 ounces diced green chilies
- 1⁄2 cup diced tomato
- 1 teaspoon diced garlic
- 1 teaspoon instant chicken bouillon
- 1 ounce cream cheese
- 2 ounces sour cream
- 2 ounces monterey jack pepper cheese
- 1 pinch ground cumin
- 1⁄2 cup diced yellow onion
- 1 1⁄4 lbs diced chicken breasts
directions
- FILLING: Place diced chicken breast in a 1/2 gal. pot.
- Add tomato, garlic, onion, chiles, cumin and bouillon.
- Stir constantly on low heat til chicken is cooked, about 20 minutes.
- Add remaining ingredients, stirring constantly til the pepperjack cheese is incorporated.
- ENCHILADAS: Roll 3 oz. of filling into each corn tortilla.
- Place in 9" x 9" casserole dish.
- Smother rolled tortillas with enchilada sauce and top with shredded Monterey Jack cheese.
- Bake at 350°F for about 10-15 minutes or til cheese is melted and casserole is hot.
- Remove from oven and drizzle with lines of yogurt.
- Garnish with fresh chopped tomatoes, sour cream.
- Serve with guacamole, rice and beans.
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Reviews
-
Laudee we had this last night and really enjoyed it. Had to substitute the pepperjack cheese for cheddar, the yellow onions for shallots because I can not buy the mentioned ingredients here. I first thought there was liquid missing as an ingredient, but whilst stirring the dish the ingredients produced enough. The only different thing I did was using more cumin.
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Great recipe for my first attempt at enchiladas. I like shredded chicken more than diced, so I slow cooked my chicken breasts for 6 hours in the crockpot with a bit of water. It worked well. I didn't buy sour cream, so I just used 3 oz of cream cheese. Really excellent filling that I will eat alone! I would definitely recommend the Texas Red Enchilada Sauce -- as long as your chili powder is not too hot, it won't overwhelm the delicate filling. Yum!
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I made these wonderful enchiladas for Wednesday Night Dinner at my church. To accommodate serving 125 people, I changed the preparation by baking the chicken, shredding it and adding that to the tomatoes, etc. in Step 3, that I sauteed on the grill top. Also used flour tortillas instead of corn. Just spicy enough to please a variety of tastes. We got rave reviews and many requests for the recipe!! They were great served with refried beans and Spanish Garden Rice #72377. Thanks, Laudee--we'll surely make these again!
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I made this using the texas red enchilada sauce as recommended by other reviewers. I used low fat cream cheese, no sour cream, low fat cheese, and low fat, high fiber flour tortillas. I also added 2 garlic cloves and a jalapeno to spice it up. It was really good. Next time, may try with a green enchilada sauce.
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Tweaks
-
I made these wonderful enchiladas for Wednesday Night Dinner at my church. To accommodate serving 125 people, I changed the preparation by baking the chicken, shredding it and adding that to the tomatoes, etc. in Step 3, that I sauteed on the grill top. Also used flour tortillas instead of corn. Just spicy enough to please a variety of tastes. We got rave reviews and many requests for the recipe!! They were great served with refried beans and Spanish Garden Rice #72377. Thanks, Laudee--we'll surely make these again!
see 1 more tweaks
RECIPE SUBMITTED BY
Laudee
United States