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Green Chili Chicken Enchiladas Recipe

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This recipe for Green Chili Chicken Enchiladas is from The Fugate Family Cookbook , 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:  
6 -8 flour tortillas
1 (4 ounce) can green chili peppers, diced
4 ounces cream cheese
4 ounces sour cream
1⁄4 teaspoon salt
1⁄8 teaspoon pepper
1⁄8 teaspoon cayenne pepper
4 -5 ounces grated monterey jack pepper cheese
7 -8 ounces grated cheddar cheese
1 -2 lbs shredded cooked chicken (or more)
2 (10 ounce) cans green chili enchilada sauce
Directions:
Directions:
Turn on oven to 325 degrees
Mix together green chili, red bell pepper, cream cheese, sour cream, salt, pepper and red pepper until smooth.
Add shredded chicken and coat.
In a baking dish, coat the bottom with some of the enchilada sauce (just enough to coat).
Take out the flour shells spoon a tablespoon of enchilada sauce inside then fill with the chicken mixture (about 2 Tbs or whatever fulliness you like) and roll.
Place in the pan a nd continue until the mixture is gone.
cover with cheese and place in oven for about 25-30 minutes
Top with remaining enchilada sauce then pepper jack cheese and cheddar.
Cover dish with foil and bake at 350 for 60 min (or until cheese& sauce is bubbling).
This dish can be easily made ahead of time; I usually make this in the morning, so I'll I have to do is bake an hour before my hubby gets home from work.
It's also a great dish to make when you've had roasted chicken the night before and want to use the leftovers.

 

 

 

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