Enchilada De Pollo Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 lg chicken breast, skinned & boneless – shredded 8 oz pkg cream cheese, room temperature 10.75 oz cream of chicken soup (2) 4 oz cans diced green chilies with juice 6 green onions, chopped 20-24 flour tortillas (7 inch diameter) (2) 10 oz cans enchilada sauce 2 cups Monterey Jack shredded cheese 4 cups shredded cheddar cheese Sour cream, garnish Shredded lettuce, garnish Diced tomatoes, garnish Salsa, store-bought or homemade, for garnish
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Directions: |
Directions:Preheat the oven to 250°F. Spray two 13 by 9-inch casserole dishes with vegetable oil cooking spray. Combine the chicken, cream cheese, soup, chilies, and green onions. Spoon 2 tablespoons of this mixture onto each tortilla and roll up. Pour a very small amount of the enchilada sauce on the bottom of each casserole dish and tilt the dish so that the sauce covers the bottom. Place the enchiladas side by side on top of the sauce. When all of the enchiladas have been rolled and placed in the dishes, take the remaining enchilada sauce and pour it over the top of the enchiladas. Combine the Monterey Jack and cheddar cheeses and sprinkle evenly over the casseroles. Cover the dishes with foil turned back. Bake for 30 minutes. Uncover and bake for 10 more minutes. Garnish with sour cream, shredded lettuce, diced tomatoes, and salsa. |
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