Firehouse Enchiladas
- Ready In:
- 55mins
- Ingredients:
- 13
- Yields:
-
8 enchiladas
- Serves:
- 8
ingredients
- 4 chicken breasts, shredded
- 1 (8 ounce) package cream cheese
- 1 (28 ounce) can green enchilada sauce
- 3 -4 cups Mexican blend cheese
- 8 large flour tortillas
- 2 teaspoons onion powder
- 1 teaspoon chili powder
- 1⁄2 teaspoon dried red pepper, Crushed
- 1⁄4 teaspoon dried oregano
- 1 teaspoon salt
- 1⁄2 teaspoon cornstarch
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon cumin, Ground
directions
- Cook chicken and shred.
- Season and cook with 1/2 Cup water. Simmer until water is gone.
- Add cream cheese and melt.
- Pour a layer of enchilada sauce in the bottom of a 9x13 inch pan.
- Divide the filling into 1/8ths.
- Place filling in middle of tortilla and sprinkle with cheese.
- Roll tortilla and place seam side down in pan.
- Cover with remaining sauce and top with cheese.
- Cook at 350* 35-45 minutes, until bubbly.
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