Another hit in our home! My chicken enchiladas!
Ingredients
1 can chicken broth
1 can chili no beans
1 can green enchilada sauce (mild for us)
3-4 good size chicken breasts (cooked and chopped)
5-6 large tortillas
2 cups shredded cheddar cheese
1 cup shredded mont. jack cheese
6 oz cream cheese
Chopped onion
Preheat oven 375
In a sauce pan, warm on medium the chili and enchilada sauce (stir occasionally)
In another saucepan, warm on low chicken broth
Cook chicken in frying pan ( I season with garlic salt)
Once chicken is cooked, chop it up and mix it with 6 oz of cream cheese. once that is mixed well, add 1/2-3/4 cup of mont jack and 1 cup of cheddar. Add in chopped onion. mix well.
Take a tortilla and dip it fully in the chicken broth, lay in the 9x13 dish, fill with the chicken mixture and roll up...do this for all tortillas. After all the tortillas are filled, pour the remaining chicken broth into the chili/enchilada mix, stir and then pour over the enchiladas. Add the remaining cheese on top.
Bake for 45 min (uncovered).
Serve with salsa and sour cream!
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