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audrey's chicken enchiladas

(1)
Roda avatar
Recipe by
Roda Laser
@Roda
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)
yield serving(s)
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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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