Creamy Chicken Enchilados
Posted: Sat Nov 12, 2022 5:36 pm
This is my favorite dish to make. It even freezes well.
I make a change for my son who gets migraines…but it is super easy to do.
1 medium onion, chopped, cook in 2 Tbsp butter until tender-not brown
Stir in 1 1/2 cup chicken, 1 cup picante or other taco sauce, 3 oz. Cream cheese, 1 tsp ground cumin, . Heat through. Remove from heat.
Stir in 1/2 cup shredded Monterey Jack cheese.
Quickly fry each tortilla or warm in microwave. Spoon scant 1/3 cup mixture down center, roll tortilla up and place seam side down in 12x7 inch baking dish. Spoon remaining 3/4 cup picante sauce over enchiladas. Cover with 1 cup of cheese. Bake at 350 for 15 minutes. Makes 4 servings. Top with usual or favorite toppings. I do parchment line the pan.
For Josh, I merely leave out the cheese and add a bit more sauce before rolling up.
I usually use the whole chicken and increase the other ingredients accordingly. I get 8 of the medium size tortillas out of that.
For the snackers..leftovers keeps well overnight in the fridge. Or freeze before baking wrapped in parchment and foil, and warm as needed.
I make a change for my son who gets migraines…but it is super easy to do.
1 medium onion, chopped, cook in 2 Tbsp butter until tender-not brown
Stir in 1 1/2 cup chicken, 1 cup picante or other taco sauce, 3 oz. Cream cheese, 1 tsp ground cumin, . Heat through. Remove from heat.
Stir in 1/2 cup shredded Monterey Jack cheese.
Quickly fry each tortilla or warm in microwave. Spoon scant 1/3 cup mixture down center, roll tortilla up and place seam side down in 12x7 inch baking dish. Spoon remaining 3/4 cup picante sauce over enchiladas. Cover with 1 cup of cheese. Bake at 350 for 15 minutes. Makes 4 servings. Top with usual or favorite toppings. I do parchment line the pan.
For Josh, I merely leave out the cheese and add a bit more sauce before rolling up.
I usually use the whole chicken and increase the other ingredients accordingly. I get 8 of the medium size tortillas out of that.
For the snackers..leftovers keeps well overnight in the fridge. Or freeze before baking wrapped in parchment and foil, and warm as needed.