Audrey's Chicken Enchiladas
By
Roda Laser
@Roda
1
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!
Ingredients
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FOR FILLING MIX TOGETHER:
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1 - 2 Tbspcream cheese (only need enough to hold filling together)
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16 ozcanned chicken (drained)
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7 ozcanned, chopped green chilies (drained)
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1 Tbspchili powder
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1 - 2 tspground cumin
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1 largeonion, chopped
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FOR ENCHILADAS:
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4 largeflour tortillas
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2 can(s)(10oz each) red encilada sauce
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2 cmexican blend shredded cheese or shredded pepper jack cheese.
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FOR TOPPING:
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·sour cream
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·diced tomatos and diced green onions
How to Make Audrey's Chicken Enchiladas
- Grease 13x9 baking dish. Lay tortillas out on counter; then divide filling between the 4 tortillas. They will be very full--grande size.
- Place filled enchiladas in dish and pour enchilada sauce over top. Bake 20 min. in 350 degree oven.
- Remove from oven and top with shredded cheese. Place back into oven for a couple of min. to melt cheese. Serve with the toppings.
