chicken enchiladas

★★★★★ 1 Review
catlover55 avatar
By Susan Dahl
from Everett, WA

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

★★★★★ 1 Review
serves 3 to 4
prep time 1 Hr
cook time 45 Min
method Bake

Ingredients For chicken enchiladas

  • 4
    chicken thighs cooked with skin on then removed when shredded
  • 1 md
    onion
  • 1 can
    green chilies
  • 1 pkg
    cream cheese
  • 1 Tbsp
    cumin
  • 1 tsp
    chili powder
  • dash
    garlic powder
  • dash
    pepper
  • 1 lg
    can red or green enchilada sauce
  • 10 md
    corn tortillas
  • 8 oz
    mexican blend shredded cheese
  • 1 sm
    can of sliced black olives
  • 2 Tbsp
    milk
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How To Make chicken enchiladas

  • 1
    Chop 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.
  • 2
    Season 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.
  • 3
    Mix 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 Pam 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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