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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas, by , is from Kelly's Kitchen, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Kelly Carter


3 chicken breasts or a pre-roasted chicken (shredded)
1 large onion
1 or 2 diced jalapenos
1 large can verde enchilada sauce
1 lb. Mexican cheese blend
1 8 oz. cream cheese
fresh cilantro
1 package white corn or flour tortillas

1. Marinate chicken breasts overnight in your choice of marinade (Italian dressing/ring of fire, chipotle or salsa) or use Costco roasted chicken (shred);
2. Bake chicken at 450 for 20 minutes and let cool;
3. Sautee onion and green chiles;
4. Shred chicken and combine chicken, onion, green chiles and cream cheese (add a little salsa or hot sauce per taste);
5. Pour a little enchilada sauce in baking pan and fill tortillas with mixture, using the sauce to keep the tortillas from cracking.
6. Pour remaining enchilada sauce over enchiladas;
7. Cover enchiladas with Mexican cheese;
8. Bake at 350 for approximately 45 minutes.
8. Sprinkle with fresh cilantro.

Personal Notes:
Personal Notes:
Serve with refried beans and Mexican rice.




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