Audrey's Chicken Enchiladas

By Roda Laser
@Roda

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!

Rating:

★★★★★ 1 vote

Comments:

1 Comment

Serves:

4 large enchiladas

Prep:

10 Min

Cook:

20 Min

Ingredients

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 large: onion, chopped
4 large: flour tortillas
2 can(s): (10oz each) red encilada sauce
2 c: mexican blend shredded cheese or shredded pepper jack cheese.
: sour cream
: diced tomatos and diced green onions

How to Make Audrey's Chicken Enchiladas

Step-by-Step

1Grease 13x9 baking dish. Lay tortillas out on counter; then divide filling between the 4 tortillas. They will be very full--grande size.
2Place filled enchiladas in dish and pour enchilada sauce over top. Bake 20 min. in 350 degree oven.
3Remove 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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