Creamy Tex Mex Chicken Enchiladas |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is the enchilada recipe my mom used when I was growing up. It is different in that is uses cream cheese. Oh it is so yummy....the memories just flood back. I believe it comes from a Pace Picante Tex Mex recipe. I like to serve it with my Lone Star Spanish Rice. Check it out in my recipes. Ingredients:
1 large onion, chopped |
4 tablespoons butter or 4 tablespoons margarine |
3 cups shredded cooked chicken |
1 1/2-2 cups salsa or 1 1/2-2 cups picante sauce, divided |
6 ounces cream cheese, softened |
2 teaspoons ground cumin |
3 cups shredded monterey jack cheese or 3 cups cheddar cheese |
16 corn tortillas |
vegetable oil |
Directions:
1. Saute onion in butter until tender but not brown.
2. Stir in chicken, 1/2 cup salsa, cream cheese, and cumin; heat through.
3. Remove from heat; stir in 1 cup shredded cheese.
4. Heat about 1/2 inch oil in skillet until hot. Quickly fry each tortilla in oil to soften; drain on paper towels.
5. Spoon 1/3 cup mixture down center of each tortilla and sprinkle a little bit of cheese.
6. Spread enough picante sauce or salsa to cover bottom of lightly greased 9x13 pan.
7. Place enchiladas in pan and spoon salsa over top.
8. Sprinkle with remaining cheese.
9. Bake at 350 for 15-20 minutes.
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