Chicken enchiladas


°2 cups precooked grilled chicken

° 8 ounces of cream cheese

°1/2 cup sour cream

° 1 teaspoon finely chopped onion

° 12 tsp chili powder

° 12 tsp cumin

°1 1/2 c shredded cheese

° 4 oz green chili

° 10 tortillas

°20 ounces red or green enchiladas

* Methods :

The oven is preheated 350 degrees.

Bone the chicken and cut it into small pieces, if you don't have roast chicken you can use 3-4 cooked chicken breasts.

In skillet, combine chicken, cream cheese cubes, sour cream, cayenne pepper, chopped onion, spices, also 3/4 c cheese. Heat melts the cheese completely.

Spray a baking pan with cooking spray. Lay 1 tablespoon of the chicken mixture over the tortillas, roll them up, and place them in the skillet seam-side down.

Repeat until all the filling is used. Pour enchilada sauce over rolled tortilla bread.

Sprinkle the remaining cheese over the enchiladas and bake at 350, uncovered, for 20-25 minutes.


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