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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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These enchiladas are unbelievable. They are so popular that I've taught a class on them 45 times, no joking. If you use a rotisserie chicken add about 1 T McCormicks Fajita seasoning. Make it low carb and gourmet by filling halved poblano peppers with the filling, top with cheese and drizzle with cream. Read more . Bake 45 minutes at 350 F. Ingredients:
12 - 15 flour tortillas, medium size (8 - 10 ) |
8 oz green chilies, canned, chopped |
3 1/2 c cooked chicken with fajita seasoning, chopped |
1 pt heavy cream or half-and-half |
1 medium yellow onion, diced |
2 large cloves garlic, smashed and diced |
8 oz cream cheese (light is acceptable) |
16 oz mexican blend cheese |
1 red bell pepper, diced |
14 oz can of corn, drained |
1-2 cans black beans (your preference), rinsed and drained |
1 chipotle pepper in adobo sauce, diced (more if you like it spicier) |
Directions:
1. Sauté onion, garlic, red pepper and pepper in butter. Add chilies for a minute, and then add cream cheese. Stir until melted. Add chicken, beans and corn. Combine ingredients.
2. Fill the tortillas with the chicken mixture. Make the enchiladas, place in the pan (large enough to fit enchiladas), cover with cheese and then pour the heavy cream over the enchiladas. If you want to have very soft cheese, cover with foil. For a crispier top leave the foil off.
3. Bake at 350 F for 45 minutes.
4. For a great side dish add a bit of the filling to a can of corn, add some hot sauce or chopped chipotle peppers, heat and serve.
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