The Best Chicken Enchilada
"Thanks, Sarah, for giving me this recipe!! Usually enchiladas are dry and bland, especially the next day. But this recipe is the exception...moist and spicy and fabulous. You won't be disappointed!"
photo by The Spice Guru
- Ready In:
- 50mins
- Ingredients:
- 6
- Serves:
-
6-8
ingredients
- 4 -6 chicken breasts, boiled and shredded
- 8 -10 tortillas, burrito size
- 16 ounces salsa (I use pace)
- 15 ounces black beans
- 1 pint heavy cream
- 2 cups monterey jack cheese, shredded
directions
- Mix chicken, salsa, beans, and 1 Celsius cheese in a bowl.
- Pour 1/2 the cream into a 9X13 dish and dip each tortilla in, both sides, till fully coated.
- Next put chicken filling and cheese in the tortilla and roll up.
- Place rolled up tortillas into the 9X13 dish and dump extra filling and cheese on top.
- Pour the rest of the cream on top of the tortillas, making sure not to go more than 3/4 high in the dish (otherwise it will spill during cooking!).
- Cook at 350 degrees for 30-45 minutes.
- Serve with limes, rice, avocado, cilantro.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
We loved these enchiladas! Super easy and so delicious! My husband and I ate them for breakfast, lunch and dinner until they were gone.
-
Easy, creamy, good! Made these the night before, and they reheated wonderfully. Thanks, Chef Lindsay! Made for PAC Spring 2011.
Tweaks
-
I used a rotisserie chicken, which I skinned and shredded, used cannellini beans instead of black beans as that's what I had on hand, and I added about a cup of corn. Other than those changes, I did everything as recipe suggested. Soooo good!
RECIPE SUBMITTED BY
Chef Lindsay
Provo, UT
