Chicken Enchalatas

Trisha McKay

By
@rashellesmama

If making 2 13x9 cassorole dishes use 2nd amounts (example 3-6 lg chicken breasts)6 being the 2nd amount

If you want to go for a healthier approach make filling and put in oven like a casserole.: )


Featured Pinch Tips Video

Comments:

Serves:

6-12 people

Prep:

1 Hr

Cook:

40 Min

Ingredients

3-6 large
boneless skinless chicken breasts
1-2 pkg
cream cheese
1-2 c
heavy cream, whipped
1 c
chopped onion
3-4 clove
pressed garlic
1 can(s)
chopped green chillies
1 can(s)
chopped jalapenos
1-2 can(s)
enchalata sauce (red or green)
2-4 c
grated cheese (any type you want i use cheddar)
8-16
burrito sized tortias

Directions Step-By-Step

1
Cook chicken fully (boil or bake). If chicken is frozen cook in oven at 450 degrees for 15 mins (should be white inside and out when sliced)
2
While chicken is cooking in a large bowl, open cream cheese and set aside bring it to room temperature.
3
Chop desired amount of onions (optional) and place in large bowl with cream cheese.
4
Add fresh pressed garlic.
5
Drain chilies & Jalapenos (if you don't like spicy then skip the jalapenos), place in large bowl with other ingredients.
6
When chicken is fully cooked either set aside until you can touch it or start shredding chicken, & place on top of cream cheese to soften.
7
Add Heavy whipping cream until desired moistness (you don't want it runny just enough for the ingredients to mash together)
8
Mix all ingredients together (I use my hands)
9
Preheat oven to 350 degrees
10
Grease a 13 x 9 baking dish (2 dishes if using 16 tortias)
11
Place desired amount (1/2 cup) of filling into tortias and roll shut.
12
Cover dish (s) with enchalata sauce (red or green), and top with grated cheese.
13
Place 1 dish at a time in preheated oven for 35-40 minutes or until bubbly.
14
Let sit for 5 - 10 minutes and serve.

About this Recipe

Course/Dish: Chicken
Regional Style: Mexican
Other Tag: Healthy