CHICKEN ENCHILADAS

 

  • Cooking Time: 45 minutes
  • Servings: 7
  • Preparation Time: 20 minutes

Ingredients

  • 4 boneless chicken breast, cooked and shredded
  • 1 can Rotel
  • 16 oz. bag Monterey Jack cheese
  • 1 1/4 cups sour cream
  • 1 can cream of celerly soup
  • 1 cup heavy whipping cream or use milk
  • 1 small can green chilies, drained
  • 12 - 14 corn tortillas
  • Salt and pepper to taste

Directions

  • Mix chicken, Rotel, 1/2 cup sour cream, salt and pepper together.
  • Fill each tortilla with mixture and roll tight.
  • Put in 9 x 13 baking pan, seam side down.
  • Mix the rest of sour cream, soup, whipping cream, half of the cheese and green chilies together.
  • Pour over top.
  • Cover pan with foil.
  • Bake at 350 for 40 minutes.
  • Take foil off, sprinkle with rest of the cheese.
  • If you have any of the filling left spoon down middle.
  • Bake for 5 to 7 minutes until cheese is melted.

Notes

Categories: Dinner  Main Dish  Mexican  Poultry 
© 2006-2014 BakeSpace, Inc. All Rights Reserved