Chicken Enchiladas Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 6 chicken breasts, bones removed and skinless
1/2 large onion, chopped
2-3 c water
1 tsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. Mexican oregano (dried leaves)
1/2 tsp. cilantro (dried leaves)
Salt and black pepper to taste
2 lb Colby/Jack cheese, shredded, divided
1 1/2 c sour cream
4 c green chili enchilada sauce (Hatch)
1/2 c cream or half & half
Tortillas (corn or flour)
|
|
Directions: |
Directions:Place chicken and onion in an oven-proof baking dish (9"/13"). Add water. Sprinkle the next 5 ingredients evenly over the chicken. Cover and bake at 375º until chicken is done and very tender. Remove chicken and chop into bite-size pieces. Reserve liquid and set aside.
In a large bowl place the chicken, 1 1/2 c Colby/Jack and sour cream and toss gently until well incorporated. If the chicken appears too dry add some of the reserved liquid (a little at a time) to moisten. Set aside.
Combine the enchilada sauce and cream in a mixing bowl. Pour 1 c of the sauce into the bottom of the baking dish.
Dip tortillas, one at a time, into the sauce. Place a heaping spoonful of the chicken mixture down the center of each tortilla and roll up. Place seam-side down in the prepared pan. Pour remaining sauce over the enchiladas. Sprinkle with the remaining cheese. Bake at 350º for approximately 25 minutes or until heated through and the cheese is melted and bubbly. |
|
Number Of
Servings: |
Number Of
Servings:16-18 |
Personal
Notes: |
Personal
Notes: You may need to use 2 pans as i often do. These enchiladas are rather large and most people can only eat one.
|
|
Learn more about the process to create a cookbook -- or
Start
your own personal family cookbook right now! Here's to good eating!
Search for more great recipes here from
over 1,500,000 in our family cookbooks!
This recipe for Chicken Enchiladas is from