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The 400th-Something Chicken Enchiladas

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“Another variation on chicken enchiladas - almost up to 500 on 'Zaar it looks like. Well, you can't have too many enchiladas, in our opinion! This is our favorite. We tried a variety of recipes and then ended up developing this one by taking our favorite elements from the others, with particular enjoyment of the sour cream/cream cheese addition from Anasazi Enchiladas, and personal preference (we like more veggies in ours than most seem to have in them). Low-fat/fat-free dairy products can be used - just be aware that fat-free cheese doesn't always melt as well as low-fat or regular does, so watch it carefully for doneness if that is used. Enjoy this with any kind of enchilada sauce - we've used red sauce, green chile sauce, sour cream sauce (I generally just make this like a roux, but add a combination of sour cream and chicken broth instead of milk), and mole sauce - my favorite! (I would highly recommend Mole (Mo-lay) Sauce). Feel free to add more sauce or cheese, as desired ... I've learned that we seem to like less of those ingredients than others :)”
READY IN:
40mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F
  2. Combine cream cheese, sour cream, taco seasoning, cumin, chili powder, and cayenne pepper and mix until smooth.
  3. Add chilies, tomatoes, green pepper, onions, 1 oz of the shredded cheese, and chicken, and mix well.
  4. Top each tortilla with half of the chicken mixture. Roll up each and place in a glass casserole dish.
  5. Smother with enchilada sauce and top with remaining shredded cheese.
  6. Bake for 10-15 minutes, or until cheese is melted and enchiladas are heated through.

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