chicken enchiladas
(1 rating)
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Found this recipe on the Internet, have not made it yet, but looked so good.. Hopefully will be making this soon.. If you make it and it is good, let me know!
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(1 rating)
prep time
1 Hr
cook time
1 Hr
method
Bake
Ingredients For chicken enchiladas
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chopped fresh cilantro
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chopped tomato
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chopped avacado
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1/2 cchicken broth
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1 cwhipping cream
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10 ozmonterrey jack cheese, grated
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12 lgflour tortillias
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salt and black pepper to taste
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4 tspground cumin
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1/2 cchopped fresh cilantro
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1 cgreen chile salsa
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4 ozcanned diced green chiles
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8 ozgrated cheddar cheese
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1green bell pepper, seeded and chopped
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1 cchopped onion
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1 Tbspbutter
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6boneless, skinless, chicken breast halves
How To Make chicken enchiladas
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1Place chicken in pan of boiling water to cover and simmer 15-20 minutes. Remove from heat, drain, cool, and shred chicken.
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2In skillet, melt butter over medium heat, cook onion until just soft, 5-8 minutes. Transfer to large bowl.
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3Add chicken, cheddar cheese, green chiles, salsa, cilantro, and cumin. Season with salt and pepper to taste and mix well. Note: You can do this much a day ahead and store in the refrigerator.
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4Preheat oven to 350 degrees. Grease a 10x15x2 inch pan or 2 smaller pans.
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5Place 1 flour tortilla on flat surface and place about 1/3 cup chicken mixture along one edge. Roll up from filling side and place seam side down in prepared pan. Repeat process with remaining chicken mixture.
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6Sprinkle Monterrey Jack cheese over enchiladas, combine cream and chicken broth and pour over enchiladas. cover pan with foil and bake 30 minutes. Remove foil and continue baking 10 more minutes or until thoroughly heated through. Garnish individual servings with avocado, tomato and cilantro, if desired.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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