audrey's chicken enchiladas

★★★★★ 1 Review
Roda avatar
By Roda Laser
from Elwood, IN

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!

★★★★★ 1 Review
serves 4 large enchiladas
prep time 10 Min
cook time 20 Min

Ingredients For audrey's chicken enchiladas

  • 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 lg
    onion, chopped
  • FOR ENCHILADAS:
  • 4 lg
    flour tortillas
  • 2 can
    (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

How To Make audrey's chicken enchiladas

  • 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.
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