1 pound chicken breast strips
1 8-ounce package cream cheese
1 4.5-ounce can chopped green chiles (or jalapeños)
1/2 medium onion, chopped
flour tortillas
2 10-ounce cans green chile enchilada sauce
3 oz. shredded cheese
Heat oven to 400º F. Cook chicken in a skillet over medium-high heat until thoroughly cooked. Add cream cheese, chiles, and onion. Cook and stir over medium heat until blended.
Spoon enchilada filling into tortillas, roll up and place seam-side down in a lightly greased 13x9-inch baking dish.
Pour enchilada sauce over top, sprinkle with cheese. Bake 15-20 minutes.
Laura
Showing posts with label Enchiladas. Show all posts
Showing posts with label Enchiladas. Show all posts
Enchilada Casserole
1½ pounds lean ground beef
1 garlic clove
1 small onion
1½ picante salsa
1 package frozen spinach, thawed and squeezed dry
1 can tomato sauce
2 medium tomatoes, chopped and seeded
1 tablespoon lime juice
1½ teaspoon salt
12 corn tortillas
1 cup sour cream
3/4 cup shredded Cheddar cheese
1/2 cup sliced ripe olives
shredded lettuce
Brown meat, onion, and garlic, then drain off the grease. Add picante salsa, spinach, tomato sauce, tomatoes, lime juice, and salt. Simmer uncovered for 15 minutes.
Arrange 6 tortillas on bottom and sides of a greased 13x9-inch baking dish. Top with half of the meat mixture. Arrange the remaining 6 tortillas over, then spread sour cream evenly over tortillas. Top with remaining meat mixture. This can be refrigerated for up to 6 hours.
Let stand 30 minutes. Bake at 350º F for 30 minutes. Remove from oven and sprinkle with shredded cheese. Let stand 10 minutes, then garnish with lettuce, olives, and additional picante salsa.
Gran Duddie
1 garlic clove
1 small onion
1½ picante salsa
1 package frozen spinach, thawed and squeezed dry
1 can tomato sauce
2 medium tomatoes, chopped and seeded
1 tablespoon lime juice
1½ teaspoon salt
12 corn tortillas
1 cup sour cream
3/4 cup shredded Cheddar cheese
1/2 cup sliced ripe olives
shredded lettuce
Brown meat, onion, and garlic, then drain off the grease. Add picante salsa, spinach, tomato sauce, tomatoes, lime juice, and salt. Simmer uncovered for 15 minutes.
Arrange 6 tortillas on bottom and sides of a greased 13x9-inch baking dish. Top with half of the meat mixture. Arrange the remaining 6 tortillas over, then spread sour cream evenly over tortillas. Top with remaining meat mixture. This can be refrigerated for up to 6 hours.
Let stand 30 minutes. Bake at 350º F for 30 minutes. Remove from oven and sprinkle with shredded cheese. Let stand 10 minutes, then garnish with lettuce, olives, and additional picante salsa.
Gran Duddie
Chicken Enchiladas
4 cups finely chopped, cooked chicken
1 8-ounce package cream cheese, softened
12 flour tortillas
1 16-ounce can Ro-tel tomatoes
1 4-ounce can jalapeño salsa
1 cup sour cream
1 cup grated Monterrey Jack cheese
Mix chicken with cream cheese. Fill tortillas with chicken mixture and fold. Place in a 9x13-inch baking dish. Combine tomatoes, salsa, and sour cream in a blender, blending until smooth. Pour over enchiladas. Top with grated cheese. Bake, covered, at 350º F for 30 minutes. Freezes well. Serves 6.
Laura
1 8-ounce package cream cheese, softened
12 flour tortillas
1 16-ounce can Ro-tel tomatoes
1 4-ounce can jalapeño salsa
1 cup sour cream
1 cup grated Monterrey Jack cheese
Mix chicken with cream cheese. Fill tortillas with chicken mixture and fold. Place in a 9x13-inch baking dish. Combine tomatoes, salsa, and sour cream in a blender, blending until smooth. Pour over enchiladas. Top with grated cheese. Bake, covered, at 350º F for 30 minutes. Freezes well. Serves 6.
Laura
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