chicken enchiladas with creamy red sauce
(1 RATING)
I had a recipe that sounded good but just seemed like it needed some tweeking. And tweeking I did and boy, they turned out wonderful. The family polished it all off...no leftovers for my lunch the next day.
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Ingredients
- - 1 rotisserie chicken from your local store (de-boned & shredded)
- 1 can ro*tel tomato w/ green chili (drained)
- 1 medium white onion (diced)
- 1 tablespoon minced garlic
- 1 can green chili's diced (small can)
- 1 package cream cheese (or 1/2 cream cheese & 1/2 velveeta queso cheese)
- 6 - taco sized flour tortillas
- 3 cups quesadilla cheese or monterey jack cheese
- 1 can red enchilada sauce
- - couple of splashes of half and half
How To Make chicken enchiladas with creamy red sauce
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Step 1Preheat oven to 350. Lighly spray 9 x 13 baking pan. Saute onion, garlic, green chili and tomato in a little olive oil for about 4 minutes. Add salt, pepper, cumin or other seasoning to taste and saute one more minute. Add cream cheese and/or Velveeta. Stir until melted. Add shredded chicken and mix well.
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Step 2Fill each tortilla with a spoonful of chicken mix, roll up and place (seam side down) in baking dish. Repeat until all six are filled.
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Step 3In a bowl, whisk together enchilada sauce and a splash or two of half and half. You can double the sauce depending on how "saucy" you like it. Drizzle or pour sauce over enchiladas. Sprinkle shredded cheese over the top. Bake for 30 to 35 minutes.
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Step 4I served mine with Spanish Rice. Very satisfying!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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