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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas is from Kelly's Kitchen, 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:  
3 chicken breasts or a pre-roasted chicken
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
Directions:
Directions:
1. Marinate chicken breasts overnight in your choice of marinade (Italian dressing/ring of fire, chipotle or salsa) or use Costco roasted chicken;
2. Bake chicken at 400 for 20 to 25 minutes and let cool;
3. Sautee onion and jalapeņos;
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.

Crockpot Version: Put chicken, marinade, onions, jalapeņos, taco seasoning, ring of fire, etc. in crockpot on low for 6 to 8 hours. Resume at #4 above.
Personal Notes:
Personal Notes:
Serve with refried beans and Mexican rice.

 

 

 

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