Chicken Enchiladas
photo by CandyTX
- Ready In:
- 1hr 5mins
- Ingredients:
- 7
- Yields:
-
1 pan
- Serves:
- 8
ingredients
- 6 boneless skinless chicken breasts
- 226.79 g cream cheese
- 236.59-473.18 ml mexican cheese
- 9.85 ml ground cumin
- 1 onion, sauteed
- 595.33 g can green enchilada sauce (Las Palmas is the best)
- 8 large flour tortillas
directions
- cut up cooked chicken set aside.
- mix in large bowl 1/2 the shredded cheese 1/4 of the enchilada sauce and rest of ingredients. Add chicken and mix well.
- Lay out tortillas on flat surface and evenly distribute chicken mix in middle of tortillas, roll and place them seam side down in a row into a 9x13 greased pan ( pam works good). This will be a tight fit in the pan so roll them tightly making sure the insides are spread from end to end. You can decrease servings, if needed.
- Pour remaining enchilada sauce over top, with rubber scraper separate enchiladas to get sauce in between them.
- then sprinkle with remaining cheese, cover with foil and bake. time will depend on, if it was refrigerated it will be a longer cook time. Uncover last 10 minute serve with lettuce, tomatos, black olives, sour cream, splanish rice, refried beans or black, chips and salsa or whatever you want!
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Reviews
-
Please note there is not a cooking temp or how long it is to cook. I cooked for 20 mins with foil on at 425 degree oven. I then cooked with foil off for 10 mins. It was cooked perfectly, hot and bubbly. I am not thrilled with this recipe. The first few bites I enjoyed but as I continued the flavor became heavy and dry. I think if I ever make it again I will use a small amount more enchilada sauce and corn tortillas. My husband did enjoy it, but was also not one of his favorites.
RECIPE SUBMITTED BY
Married stay at home mom with 2 kids. I love to try new recipes and experiment with them also. Always up for a new idea.