Chicken Enchiladas

2
Brenda Brown

By
@Catnails

This one takes awile the first time you make it,but well worth it.Since it is a large amount and we are only 2,I freeze the extra in smaller batches.

Rating:

★★★★★ 1 vote

Comments:
Serves:
At least 4
Prep:
30 Min
Cook:
20 Min

Ingredients

  • 1 medium
    onion,chopped
  • 18-24 oz
    picante' sauce
  • 2 c
    mexican blend shredded cheese
  • 1 clove
    minced garlic
  • 10 medium
    flour tortillas, fat free
  • 1 c
    leftover cooked rice(opt.)
  • 1 1/2 c
    chicken,cooked&shredded
  • 8 oz
    lite cream cheese

How to Make Chicken Enchiladas

Step-by-Step

  1. Saute' garlic,onion in butter med-low heat.
  2. Stir in chicken,1/4C picante' sauce and cream cheese.Cook util thoroughly heated and cream cheese is melted.
  3. Remove from heat.Stir in 1C of shredded cheese and cooked rice(if desired).
  4. With half of remaining picante' sauce cover bottom of a13X9 baking pan.Divide chicken mixture onto tortillas,rolling each and placing seam side down into baking pan.
  5. Top with remaining picante'sauce and shredded cheese.
  6. Bake at 425degrees for 15-20 minutes until cheese is melted and browned.
  7. I use long grain wild rice for the extra health value.

Printable Recipe Card

About Chicken Enchiladas

Course/Dish: Chicken, Tacos & Burritos
Regional Style: Mexican
Other Tag: Quick & Easy




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