Three Cheese Chicken Enchiladas |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Amazing enchiladas! Corn tortillas stuffed with a mixture of tender chicken and three delectable cheeses. Our family's favorite and a frequently requested recipe! Ingredients:
1/2 cup vegetable oil |
12 corn tortillas |
14 ounces enchilada sauce (preferred brand, la victoria) |
4 ounces cream cheese |
3/4 cup sour cream |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon ground cumin |
2 cups shredded cooked chicken breasts |
2 1/2 cups shredded monterey jack cheese |
1 cup shredded sharp cheddar cheese |
1/4 cup chopped green onion |
sour cream |
shredded lettuce |
chopped tomato |
black olives |
Directions:
1. Preheat oven to 350°F.
2. In a skillet heat vegetable oil over medium high heat. Fry each tortilla in oil for several seconds to soften tortillas. Drain on paper towels and set aside.
3. In a large bowl combine cream cheese, sour cream and spices. Stir in chicken, 2 Cups Monterey jack (reserve the additional 1/2 cup), cheddar cheese and green onions.
4. Pour enchilada sauce into a pie plate. Dip each tortilla in sauce. Fill with 1/3 cup of chicken filling and roll up. Place seam side down in a 13x9x2 pan. Repeat until all enchiladas are filled.
5. Pour remaining enchilada sauce on top of enchiladas.
6. Bake uncovered for 30 minutes. Sprinkle with remaining 1/2 cup of cheese and bake until melted.
7. Serve with desired garnishes and enjoy!
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