Cheesy Chicken Enchiladas

Recipe by LorenLou
READY IN: 50mins




  • 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!