audrey's chicken enchiladas

Elwood, IN
Updated on Aug 16, 2012

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!

prep time 10 Min
cook time 20 Min
method ---
yield 4 large enchiladas

Ingredients

  • FOR FILLING MIX TOGETHER:
  • 1 - 2 tablespoons cream cheese (only need enough to hold filling together)
  • 16 ounces canned chicken (drained)
  • 7 ounces canned, chopped green chilies (drained)
  • 1 tablespoon chili powder
  • 1 - 2 teaspoons ground cumin
  • 1 large onion, chopped
  • FOR ENCHILADAS:
  • 4 large flour tortillas
  • 2 cans (10oz each) red encilada sauce
  • 2 cups 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

  • 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.
  • Step 2
    Place filled enchiladas in dish and pour enchilada sauce over top. Bake 20 min. in 350 degree oven.
  • Step 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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