Real Recipes From Real Home Cooks ®

chicken enchiladas

(1 rating)
Recipe by
Brenda Brown
Wiggins, MS

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.

(1 rating)
yield serving(s)
prep time 30 Min
cook time 20 Min

Ingredients For chicken enchiladas

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

How To Make chicken enchiladas

  • 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.

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