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Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas, by , is from The Shartle Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cindy Shartle Brown
Added: Wednesday, April 15, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Whole chicken - cooked, skinned and deboned
8 oz light cream cheese - softened
1/3 c skim milk
1 chopped jalepeno pepper
1 bunch fresh cilantro - chopped
pepper
12 tortillas, flour, corn or multigrain
1/4 to 1/2 pound low fat cheddar or Monterrey jack
2 cans of Enchilada sauce
1 can low fat chicken broth

Directions:
Directions:
Mix cream cheese, skim milk, jalepeno, and pepper together. Add chicken (may not need all of it) Meanwhile, spray 13" X 9" baking dish with Pam. Mix enchilada sauce with some chicken broth, put a thin layer of sauce in bottom of baking dish. Fill the tortillas with chicken cheese mixture, putting in baking dish with the seam side down. Pour more sauce on the tortilla, be sure to put on top of tortilla, but do not cover the tortilla. Sprinkle the cilantro on enchilada and in sauce. Put a layer of cheese on top. Cover pan with foil and bake at 350 for 20 minutes, and then remove foil and bake 10 minutes more. Serve with shredded lettuce, chopped tomatoes and low fat sour cream.

 

 

 

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