Green Chili Chicken Enchiladas |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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This recipe is something I just threw together. So far I haven't seen any recipes that have cream cheese in their filler and it adds such a creamy texture. You can make it as mild or spicy as you like by ajusting the spice or add some jalapeno. My kids won't eat anything spicy. Ingredients:
6 -8 flour tortillas |
1 (4 ounce) can green chili peppers, diced |
1/2 cup roasted red pepper (jar) |
4 ounces cream cheese |
4 ounces sour cream |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1/8 teaspoon cayenne pepper |
4 -5 ounces grated monterey jack pepper cheese |
7 -8 ounces grated cheddar cheese |
1 lb left over shredded cooked chicken (or more) |
2 (10 ounce) cans enchilada sauce |
Directions:
1. Turn on oven to lowest setting.
2. Wrap tortilla shells in foil, place in oven to soften (not too long or they will be very brittle).
3. Mix together green chili, red bell pepper, cream cheese, sour cream, salt, pepper and cayanee pepper until smooth.
4. Add shredded chicken and coat.
5. In a baking dish, coat the bottom with some of the enchilada sauce (just enough to coat).
6. Take out the flour shells spoon a tablespoon of enchilada sauce inside then fill with the chicken mixture (about 2 Tbs or whatever fulliness you like) and roll.
7. Place in the pan and continue until the mixture is gone.
8. Top with remaining enchilada sauce then pepper jack cheese and cheddar.
9. Cover dish with foil and bake at 350 for 60 min (or until cheese& sauce is bubbling).
10. This dish can be easily made ahead of time; I usually make this in the morning, so I'll I have to do is bake an hour before my hubby gets home from work.
11. It's also a great dish to make when you've had roasted chicken the night before and want to use the leftovers.
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