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White Chicken Enchilidas Recipe

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This recipe for White Chicken Enchilidas, by , is from The McConnell Family Cookbook Project, 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!

Contributor:  
Contributor:  
Susan McConnell

Category:
Category:

Ingredients:  
Ingredients:  
3 lbs boneless chicken - cooked and browned in skillet with EVOO, salt, pepper & cumin
8 large or 16 regular flour tortillas

Mix for the topping:
pint heavy cream
8 oz. tomatoes, chopped
1 garlic clove, minced
onion, chopped
1 tsp cumin

Mix for the inside of the tortillas:
2 cups grated cheese (cheddar or Monterey Jack)
16 oz. sour cream
1 cup green pepper, chopped
1 cup green onions, chopped


Directions:
Directions:
Place chicken and cheese mixture into tortillas and roll them up. Put a little cream sauce into the bottom of a 9x13 baking dish, so the tortillas don't stick. Than place rolled tortillas into the dish. Cut large ones in half. Pour remaining cream mixture over top.

Bake uncovered at 350 for 30 minutes

Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Mom use to make this recipe when Christie was in high school. It was her friend, Sarah's favorite recipe! She even has a copy of it!

 

 

 

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