Chile-Chicken Enchiladas
"I found this on an insert found on a can of Old El Paso green chilies. This is really good. My kids are very picky and love this."
- Ready In:
- 1hr 5mins
- Ingredients:
- 7
- Yields:
-
8 enchiladas
ingredients
- 1 (19 ounce) can enchilada sauce, Old El Paso
- 2 cups cooked chicken, diced
- 1 1⁄2 cups monterey jack cheese, shredded
- 1 cup sour cream
- 1 (4 1/2 ounce) can green chilies, chopped, Old El Paso
- 1 (11 1/2 ounce) package flour tortillas, burrito size
- 1 cup cheddar cheese, shredded
directions
- Heat oven to 350°F Spread 1/2 cup enchilada sauce in ungreased 13x9-inch (3-quart) glass baking dish. In medium bowl, stir together chicken, Monterey Jack cheese, sour cream and chilies.
- Spoon about 1/3 cup chicken mixture down center of each tortilla. Roll up tortillas; arrange seam side down, in baking dish. Top with remaining enchilada sauce. Sprinkle with cheddar cheese. Cover baking dish with foil.
- Bake 35 minutes. Remove foil; bake 5 to 10 minutes longer or until hot and cheese is melted. Top with avocado or green onions, if desired.
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Reviews
-
I like these because they combine the regular "white" chicken enchiladas with the "red" sauce that's usually in beef/cheese enchilladas without them being too dry. I added a can of cream of chicken soup to the chicken mixture (because every other chicken enchillada recipe adds this) and added some of the enchillada sauce to the chicken mixture. My whole family liked these. -
I just made these, (and just ate them, too) :). Excellent recipe, thank you SandieTX :). -
These enchiladas were really good and so easy to make! The recipe make 8 huge enchiladas and the leftovers were delicious the next day as well! -
I made this tonight for dinner and we all loved it! I give it 5 stars because it was delicious and so easy to prepare. I bought a whole roasted chicken and cut the meat off. I used the whole chicken which was more than 2 cups and it was still great, not too dry! Thanks Sandie for a new favorite recipe for me!
RECIPE SUBMITTED BY
My name is Sandra Bins. I am from Georgetown, TX. I have 2 sons, ages 5 and 11. I have been married for 4 years but we have been together for 15 years. Most of my cooking I have picked up from my mother and grandmother. They did not cook new things just the same ones over and over. When I got my own place and started to experiment, I learned that I can really make things turn out quite well. I love cookbooks, I don't really have a favorite one, more like a favorite 10. I like to take a recipe and find the variations in other cookbooks and mix things up. My husband, who is from Austin, Texas, likes things spicy and a little wild. But I tend to keep things a little mild. My sons like the fact that there is always something new on the table. We eat as a family every night no matter what. If there is something that my kids don't like, there is always hot pockets....lol. I love to cook mostly on the stove top. I am not a baker, but on occasion I can cook a mean casserole. I try not to depend on casseroles, they are loaded with fat and tend to really heat the house up. For fun my family likes to hike and bike. I am a stay at home mom/assistant cub master. I like what I do but as soon as my youngest starts school I am going back to work.
