JAMES AVERY CHICKEN ENCHILADAS

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 12 corn tortillas
  • 4-5 chicken breasts, boiled and deboned
  • 2 (8 oz.) cream cheese, softened
  • Salt and pepper to taste
  • Mix:
  • 2 cans cream of chicken soup
  • 2 cups half & half (1 pint)
  • 1 can chopped green chiles

Directions

  • Soften tortillas in oleo or chicken stock. Fill with above mixture, roll up and place in a 9x13 pan sprayed with Pam.
  • Mix:
  • Warm mixture and pour over enchiladas. Top with 8 oz. grated Monterey Jack cheese.
  • Bake at 350 for 30 minutes, or until it bubbles.
  • (I usually get about 18 enchiladas out of this, enough to fill a 9x13 and an 8x8 to freeze for later!)

Notes

Categories: Main Dish  Mexican 

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