"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas, by , is from DAD's GOOD EATS , 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!

Tom Unwin


2T Cooking Oil
2 Red Peppers - seeded, cored and cut into thin strips
2 Onions - medium thinly sliced
1t Cumin
1t Coriander
1lb Chicken - cut into small pieces
2T Cooking oil
1 Pkg Cream Cheese - 8oz - diced
2 Tins - diced roasted green chiles
8 Tortillas's 8 "
1C Whipping Cream
1/2C Swiss Cheese - shredded
1/2C Cheddar Cheese - shredded
1/2C Monterey Jack Cheese - shredded

1. Heat the chicken in cooking oil - cook until slightly browned
2. Heat the oil in a very large skillet. Add the onion and red pepper and cook until softened.
2. Stir in cumin and coriander - heat 2 minutes.
3. Stir in cooked chicken. Remove from heat, stir in the cream cheese and chiles.
4. Place 1/3C of the chicken mixture in a tortilla - roll up and place in a 13" x 9" baking dish.
5. Make all other tortilla/chicken - enchiladas and place in the baking dish.
6. Sprinkle all of the cheeses over the rolled tortillas in the baking dish.
7. Pour the whipping cream over the enchiladas
8. Heat oven to 375 - cook the enchiladas and bake for 1 hour - check frequently to ensure they are not over cooked.
Serve with garnishes of your choice: Guacomole, sour cream, salsa.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 Hour
Personal Notes:
Personal Notes:
This recipe can be doubled (or tripled) and because it is make ahead it is great to serve to a large group. Left overs can be frozen. This is one of the most loved recipes in the book!




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