Chicken and Cheese Enchiladas |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 10 |
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These are my usual Chicken Enchiladas. There are many out there, but I thought I would add them here to all the recipes. When I went to post this, it would not take 10-12 tortillas for some reason, so just know that it can use that many and 2 different dishes to bake them in. Ingredients:
6 chicken breasts, cooked and diced |
4 (10 3/4 ounce) cans cream of chicken soup |
1 (16 ounce) container sour cream |
1 -1 1/2 cup salsa |
1 (8 ounce) package cream cheese, room temperature |
3 1/2 cups shredded cheddar cheese |
1 1/2-2 teaspoons cumin |
1 small onion, diced and sauteed (optional) |
1 (4 ounce) can diced green chilies |
10 (10 inch) flour tortillas |
Directions:
1. Mix all ingredients together except for 1/2 - 3/4 cup cheddar cheese, and the tortillas.
2. Fill up tortillas with filling, and roll, saving about 2 cups of filling for top.
3. In the bottom of a 9x13-inch pan, spread a little of the filling mixture around to keep the tortillas from sticking.
4. Place rolled tortillas into the baking dish and top with remaining filling. Sprinkle on remaining cheese.
5. Bake at 350°F for 1 hour, or until bubbly.
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