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Prep Time: 40 Minutes Cook Time: 40 Minutes |
Ready In: 80 Minutes Servings: 12 |
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Got this recipe from a waitress at Mexican restaurant. Well she didn't give me the recipe but she told me what was in it. Ingredients:
1 1/2 lbs chicken thighs, for fajitas |
8 ounces cream cheese |
24 ounces sour cream |
2 teaspoons white pepper |
7 ounces green chilies, chopped |
2 tablespoons jalapeno juice (from a jar of jalapenos) |
1/2 cup milk |
12 ounces colby-monterey jack cheese, shredded |
16 flour tortillas |
Directions:
1. Cook fajita meat either on the grill or in a pan until done. Dice or slice into small pieces to fit in the enchiladas.
2. Combine next 6 ingredients in sauce pan and warm up until cream cheese is melted.
3. Put about 2 spoons full of chicken and some cheese in each tortilla and wrap up.
4. Continue until all tortillas are done or pan I full. Cover enchiladas with white sauce. Then sprinkle more cheese on top and bake at 350 until all bubbly about 30-45 minute
5. Serve.
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