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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Chicken Chile Enchiladas Recipe

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This recipe for Chicken Chile Enchiladas is from The Braunschweig/Kneip 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!
Category:
Category:
Ingredients:  
Ingredients:  
2 pkg. (3oz.) cream cheese, softened
1 med onion, chopped
8 green onions, chopped
2 C (8oz.) shredded Mexican-cheese blend, divided
2 garlic cloves, minced
¾ Tsp ground cumin, divided
½ Tsp minced fresh cilantro
3 C cubed cooked chicken
¼ C butter
¼ C flour
1½ C chicken broth
1 C (4oz) shredded Monterey Jack cheese
1 C (8oz) sour cream
1 can (4oz) chopped green chilies, drained
⅛ Tsp dried thyme
⅛ Tsp salt
⅛ Tsp pepper
12 flour tortillas (6"), halved
Directions:
Directions:
In mixing bowl, combine cream cheese, onions, and 1½ Mexican blend cheese, garlic, ¼ Tsp cumin and cilantro.

Stir in chicken, set aside.

In a saucepan, melt butter. Stir in flour until smooth, gradually add the broth.
Bring to a coil, cook and stir for 2 minutes or until thickened.
Remove from heat.
Stir in Monterey cheese, sour cream, chilies, thyme, salt, pepper and remaining cumin.

Spread ½C of the cheese sauce in a greased 13 x 9 x 2" baking dish.
Top with six tortilla halves, a third of the chicken mix and a fourth of the cheese sauce.
Repeat tortilla, chicken and cheese sauce layers twice.
Top with remaining tortillas, cheese sauce and Mexican cheese.

Cover and bake at 350º for 30 minutes.

Uncover, bake 10 minutes longer or until heated through.
Let stand 5 minutes before cutting.
Number Of Servings:
Number Of Servings:
12

 

 

 

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