Ingredients
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3/4
-
2
-
2
-
1
-
3
-
1
-
2
-
8
-
-
-
-
-
-
-
Directions
Speedy Cheese and Chicken Enchiladas, These yummy enchiladas are my daughter’s favorite AND this has to be one of my all-time favorite recipes for OAMC – So very quick-to-make and freezes beautifully! Just double wrap the entire 9×13″ baking dish after assembly, freeze it, and later thaw the dish full of enchiladas in the refrigerator for several hours then bake. It’s that easy!, Delish! I have been trying to find the perfect creamy-green chicken enchiladas. Very simple, yet tasty recipe. They are great topped with salsa., YUM! Being a cheese lover, I took Lori’s idea nd used the whole 8 oz. of cream cheese. I also uesd shredded chicken that I have on hand from recipe #188329. I also used 2 cloves of garlic and a bit more cumin. mmmm, the house smelled so good. I put 1/2 the enchiladas in one dish and froze the other 1/2.I like things spicy so I put some additional salsa verde and a hot garlic sauce on top. Very good! Thank you.Can I rate this again? This is a go constant go to love love love recipe. I put in a batch of the frozen ones tonight, easy!!!!! Thanks again!
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Steps
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1
Done
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Saut Onion in Olive Oil Until Tender; Add Chicken, 1/4 Cup Enchilada Sauce, Cream Cheese, and Cumin; Cook and Stir Until Cream Cheese Is Melted; Stir in 1 Cup of Grated Cheese Then Remove from Heat. |
|
2
Done
|
Divide Chicken Mixture Among Tortillas, Placing an Equal Portion Onto Each; Roll Enchiladas Up Tightly and Place Seam Side Down in a 9x13" Baking Dish That Has Been Lightly Sprayed With No-Stick Cooking Spray; Top With Remaining Enchilada Sauce and Grated Cheese. |
|
3
Done
|
Bake at 350f For 15-20 Minutes Until Cheese Is Melted and Enchiladas Are Heated Through. |
|
4
Done
|
Note: Two Cups Diced Cooked Chicken Is Equal to About One Pound Uncooked Meat. |
