Chicken and Three Cheese Enchiladas
- Ready In:
- 1hr 10mins
- Ingredients:
- 13
- Serves:
-
12
ingredients
- 4 cups of chopped cook chicken
- 2 medium onions, chopped
- 2 cloves garlic, chopped
- 3 tablespoons canola oil
- 2 cans Mexican-style stewed tomatoes (14 and 1/2 ounce)
- 1 can chopped green chili, drained (4.5 ounce)
- 1⁄2 teaspoon salt
- 24 tortillas
- 2 cups half-and-half
- 1 teaspoon chicken bouillon granule
- 2 cups monterey jack cheese, shredded (8 ounce)
- 2 cups cheddar cheese, shredded (8 ounce)
- 2 cups mozzarella cheese, shredded (8 ounce)
directions
- Saute onion and garlic in hot oil in your large skillet over medium-high heat.
- Stir chicken and tomatoes, green chiles and salt, Bring to a boil, reduce heat and simmer, stirring once in awhile.
- for at least 15 minutes.
- Spoon about 1/4 chicken mixture down center of each torilas, and place, seam side down, in 2 lightly greased baking dishes.
- (13 inch x 9 inch) Heat half and half and bouillon granules in a large pan over low heat until well blended.
- Pour over torillas.
- Bake and cover at 350 degrees for 10 minutes and then uncover for 10 minutes.
- Sprinkle cheese and bake for another 5 minutes.
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RECIPE SUBMITTED BY
Mary in LA.
United States
I was born in New York. Lived all over the US. But now I live in LA. I love to cook,
since the 8th grade when I won first prize,a metal and a Cooking Book.
I love steak, mashed potatoes, corn on the cob,
and strawberry cheesecake.