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Cheesy Chicken Enchiladas Recipe

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This recipe for Cheesy Chicken Enchiladas is from The HERRING/GARRISON Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
FILLING:
4 Skinless, Boneless Chicken Breasts, Cooked & Shredded
3/4 Cup Mild Salsa
1/2 Green Bell Pepper, Finely Diced (Optional)
1/2 Lg. Yellow Onion, Finely Diced (Optional)
2 Cups Mexican Blend, Shredded Cheese
1 Cup Sour Cream
4 Oz. Cream Cheese, Softened
1 Tsp. Garlic Powder
1 Tsp. Paprika
Salt & Pepper to taste
1/2 Tsp. Dried Cilantro (Optional)

TOPPING:
2 Cans Enchilada Sauce (Red or Green)

OTHER:
Large Soft Flour Tortilla Shells
Directions:
Directions:
In a large bowl mix all filling ingredients thoroughly.

Grease a large casserole dish.

Fill the tortillas with the mixture, roll them up and place them in the greased casserole dish.

Preheat oven to 325º. Bake for 45-60 minutes. During the last 20 minutes, pour enchilada sauce on top and sprinkle with shredded cheese. Continue baking until cheese is melted. Remove from oven and let sit for about 10 minutes before serving.
Personal Notes:
Personal Notes:
Ole!

 

 

 

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