Enchiladas de Pollo
(from ktgully’s recipe box)
(Cream Cheese and Chicken Enchiladas)
Source: Paula Dean
Prep time: 60 minutes
Cook time: 40 minutes
Serves 6 people
Categories: Dinner
Ingredients
- 4 large chicken breasts, roasted or boiled, skin and bones removed, meat shredded
- 1 8 oz. package cream cheese, at room temperature
- 1 10 3/4 oz. can condensed cream of chicken soup
- 2 4 oz. cans diced green chilies, with juice
- 6 green onions, chopped, including green tops
- 20-24 flour tortillas (7 inch diameter) I use 8 large tortillas
- 2 10 oz. cans enchilada sauce
- 2 cups (1/2 pound) grated Monterey Jack cheese
- 4 cups (1 pound) grated sharp cheddar cheese
- Sour cream, for garnish
- Shredded lettuce, for garnish
- Diced Tomatoes, for garnish
- Salsa, store bought or homemade, for garnish
Directions
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Preheat the oven to 350
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Spray 13″ × 9″ casserole dish with vegetable oil cooking spray
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Combine the chicken cream cheese, soup, chilies and green onions
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Spoon 2 tablespoons of this mixture onto each tortilla and roll up
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Pour a very small amount of enchilada sauce on the bottom of casserole dish and tilt the dish so that the sauce covers the bottom
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Place the enchiladas side by side on top of the sauce
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When all of the enchiladas have been rolled and placed in the dishes, take the remaining enchilada sauce and pour it over the top of the enchiladas
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Combine the Monterey Jack and Cheddar cheeses and sprinkle evenly over the casseroles
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Cover the dishes with foil and back for 30 minutes
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Uncover and bake for 10 more minutes
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To serve cut between enchiladas and serve from the dish.
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Have bowls of sour cream, shredded lettuce, diced tomatoes and salsa for garnish
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Personal Note: I only use 8 large tortillas and one large casserole dish. Also i dip the tortilla into a little of the enchilada sauce prior to scooping in about 3-4 spoonfuls of the mix before rolling