Creamy Cheesy Chicken Enchiladas

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Cooked chicken, green chilies, onions, cheese and more rolled up inside a tortilla, covered in a creamy sauce, baked in the oven and topped off with more cheese.

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Spray a 9” x 13” baking pan with cooking oil.

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In a medium saucepan over medium heat,

melt butter and cook onions until tender.

If you are using jalapeños add them now too.

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I dehydrated my garden jalapeños

then ground them up so I added this.

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Add 1 Tbsp. of the green chilies,

stir and remove from the heat.

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Add 2 Tbsp. of milk and cream cheese.

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Stir to combine.

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Add the chicken and stir well.

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Divide and place the chicken mixture

between the five large tortillas, in the center.

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Roll the tortilla tightly over chicken halfway.

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Fold in the sides.

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Continue to roll then place them seam

side down in the prepared baking dish.

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In a medium bowl combine the

soup and remaining green chilies.

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Add the remaining milk stirring

until smooth and creamy.

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Spread the sauce on top of the rolled enchiladas.

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Cover tightly with foil.

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Bake in a preheated 350 degree oven for 30 minutes.

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Remove the foil and sprinkle

the enchiladas with the cheese.

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Place back into the oven, uncovered, just

until the cheese melts about 5 minutes.

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Sprinkle with green onion and serve immediately.

Creamy Cheesy Chicken Enchiladas

http://www.InDianesKitchen.com

67B11068-8128-4DDF-9DD2-12D1751C14D0

Ingredients

  • 2 Tbsp. butter
  • 1 small onion, diced
  • 1 – 4 oz. can diced green chilies
  • 1-2 jalapenos, seeded and chopped (optional and for a hot spicy dish)
  • 3 cups cooked chicken chopped well (I used rotisserie chicken}
  • 3 oz. cream cheese, softened
  • 2 Tbsp. milk
  • 5 to 6 large tortilla
  • 1 – 10.5 oz. can cream of chicken soup
  • 1 cup milk
  • 1 cup shredded cheddar or taco cheese

Directions

  1. Preheat oven to 350 degrees.
  2. Spray a 9″ x 13″ baking dish with cooking oil.
  3. In a medium saucepan over medium heat, melt the butter and cook the onions until tender. If you are using jalapeños add and cook them now.
  4. Add 1 Tbsp. of the green chilies, stir and remove from the heat.
  5. Add 2 Tbsp. of milk and the cream cheese. Stir to combine.
  6. Add the chopped chicken and stir well.
  7. Divide the chicken mixture between the five tortillas placing it in the center of each tortilla.
  8. Roll half of the tortilla around the chicken. Fold in both sides then finish rolling the tortilla to the end.
  9. Place all of the enchiladas, seam side down, into the prepared baking dish.
  10. In a medium bowl combine the soup and remaining green chilies. Add the 1 cup of milk and stir until smooth and creamy.
  11. Spread the sauce over the rolled enchiladas and cover the dish tightly with foil.
  12. Bake for 30 minutes, remove the foil and sprinkle the enchiladas with the cheese.
  13. Place the dish back into the oven for about 5 minutes or until the cheese melts.
  14. Top off with green onion (optional) and serve immediately.

http://www.InDianesKitchen.com

 

47 Comments »

      • This really look good … the draw may have been the cheese too. I can take or leave green pepper and avocado as well. That’s good … we’ll leave it to the people who like avocado toast. 🙂

        Like

  1. Enchiladas a la gringa! Tan sabrosa! For some reason, chicken enchiladas are better with flour tortillas, rather than corn…go figure. I love the dehydrated jalapeño. Great way to keep the garden flavor throughout the year. Thanks for the recipe!

    Liked by 2 people

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