Creamy Cheesy Chicken Enchiladas |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This recipe was given to me over 20 years ago by a very dear friend. I am not a huge fan of Mexican food but I love this dish! Definitely NOT low calorie. Ingredients:
8 corn tortillas |
3 ounces cream cheese, room temperature |
2 cups chopped cooked white chicken meat, seasoned with |
salt and pepper |
1/4 cup mild green chili salsa |
3 1/2 cups monterey jack cheese, grated |
1/2 cup parmesan cheese, grated |
1/2 cup cheddar cheese, grated |
1 cup half-and-half |
1/2 cup sour cream |
4 large green onions, finely chopped |
1 large tomato, finely chopped |
Directions:
1. Preheat oven to 375 degrees. Grease a 13x9 baking dish.
2. Spread tortillas with cream cheese. Top each with some of the chicken, salsa and 3 cups Monterey Jack cheese. Roll tortillas up and arrange seam side down in prepared baking dish.
3. Sprinkle with remaining 1/2 cup Monterey Jack, Parmesan and Cheddar. Pour half and half over top. Cover loosely with foil and bake until heated through, 35-40 minutes.
4. Top each enchilada with 1 tablespoons sour cream. Continue baking, uncovered for five minutes.
5. Garnish with green onionn and tomato.
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