Ingredients
-
1/2
-
12
-
14
-
4
-
3/4
-
1/4
-
1/4
-
1/4
-
2
-
2 1/2
-
-
-
-
-
Directions
Three Cheese Chicken Enchiladas, Amazing enchiladas! Corn tortillas stuffed with a mixture of tender chicken and three delectable cheeses. Our family’s favorite and a frequently requested recipe!, Our new favorite enchiladas! During COVID, we aren’t visiting restaurants so I was happy to try this recipe. I added a bit of coriander & fresh cilantro to the chicken mix. DH says this is better than any of the restaurants!, This is the best enchilada recipe ever, making good use of leftover chicken–both dark and white meat. It makes enough for leftovers which happen to freeze very well, for a future fast, tasty meal! I tend to sprinkle more cheese on top than the 1/2 cup but we love lots of cheese. I also put a good sprinkle of oregano in the cheese mixture, along with the cumin. I serve it with my Spanish rice, and topped with guacamole–heaven on a plate!
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Steps
|
1
Done
|
Preheat Oven to 350f. |
|
2
Done
|
in a Skillet Heat Vegetable Oil Over Medium High Heat. Fry Each Tortilla in Oil For Several Seconds to Soften Tortillas. Drain on Paper Towels and Set Aside. |
|
3
Done
|
in a Large Bowl Combine Cream Cheese, Sour Cream and Spices. Stir in Chicken, 2 Cups Monterey Jack Reserve the Additional 1/2 Cup, Cheddar Cheese and Green Onions. |
|
4
Done
|
Pour Enchilada Sauce Into a Pie Plate. Dip Each Tortilla in Sauce. Fill With 1/3 Cup of Chicken Filling and Roll Up. Place Seam Side Down in a 13x9x2 Pan. Repeat Until All Enchiladas Are Filled. |
|
5
Done
|
Pour Remaining Enchilada Sauce on Top of Enchiladas. |
|
6
Done
|
Bake Uncovered For 30 Minutes. Sprinkle With Remaining 1/2 Cup of Cheese and Bake Until Melted. |
|
7
Done
|
Serve With Desired Garnishes and Enjoy! |
