chicken enchiladas
I make this about once every couple months. Always have leftovers , so I freeze and then just ad the sauce ( red or green ) when I feel like having them. Recipe is from Betty Crockers Cook Book
prep time
1 Hr
cook time
45 Min
method
Bake
yield
3 to 4
Ingredients
- 4 - chicken thighs cooked with skin on then removed when shredded
- 1 medium onion
- 1 can green chilies
- 1 package cream cheese
- 1 tablespoon cumin
- 1 teaspoon chili powder
- dash garlic powder
- dash pepper
- 1 large can red or green enchilada sauce
- 10 medium corn tortillas
- 8 ounces mexican blend shredded cheese
- 1 small can of sliced black olives
- 2 tablespoons milk
How To Make chicken enchiladas
-
Step 1Chop onion and put 1 tablespoon of butter in pan and saute' until transparent. Remove from heat and add a tablespoon of green chilies, stir together.
-
Step 2Season Thighs with garlic powder, pinch of salt and pepper and cook in a tablespoon of butter until juices run clear about 25 min. each side. Let cool and shred.
-
Step 3Mix shredded chicken, onion mixture, cream cheese, cumin, chili powder and some milk to make a paste. Put about 2 to 3 tablespoons in tortilla and fold sides in and roll up putting seam on bottom. Spray Pan in 13x9 inch baking dish with either red or green enchilada sauce coating bottom of pan. Add tortillas and pour rest of sauce over enchiladas. Cover with foil and bake in 375 oven for 40 minutes. Remove from oven remove foil add cheese , green chilies and olives and bake uncovered for 5 to 10 minutes more. let cool about 10 minutes. ENJOY!!!
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