Audrey's Chicken Enchiladas

Roda Laser

By
@Roda

This is a recipe that my daughter shared with me. I always get her to prepare these enchiladas when she visits. While my daughter was pregnant, she craved these tasty enchiladas and prepared them at least once a week. Her family was getting tired of the same dish every week; but after the baby was born, her family was soon requesting these wonderful enchiladas! I like to add chopped fresh cilantro to the filling. Not only are they great tasting, but they are ridiculously easy to make. These enchiladas are the BOMB!


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Serves:

4 large enchiladas

Prep:

10 Min

Cook:

20 Min

Ingredients

FOR FILLING MIX TOGETHER:

1 - 2 Tbsp
cream cheese (only need enough to hold filling together)
16 oz
canned chicken (drained)
7 oz
canned, chopped green chilies (drained)
1 Tbsp
chili powder
1 - 2 tsp
ground cumin
1 large
onion, chopped

FOR ENCHILADAS:

4 large
flour tortillas
2 can(s)
(10oz each) red encilada sauce
2 c
mexican blend shredded cheese or shredded pepper jack cheese.

FOR TOPPING:

sour cream
diced tomatos and diced green onions

Directions Step-By-Step

1
Grease 13x9 baking dish. Lay tortillas out on counter; then divide filling between the 4 tortillas. They will be very full--grande size.
2
Place filled enchiladas in dish and pour enchilada sauce over top. Bake 20 min. in 350 degree oven.
3
Remove from oven and top with shredded cheese. Place back into oven for a couple of min. to melt cheese. Serve with the toppings.

About this Recipe

Course/Dish: Chicken, Tacos & Burritos
Other Tag: Quick & Easy