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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 15 |
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Chicken cream cheese enchiladas made with flour tortillas. Ingredients:
3 boneless skinless chicken breasts |
10 flour tortillas |
2 (8 ounce) boxes cream cheese |
1 (4 ounce) can diced green chilies |
1 (4 ounce) can jalapenos |
1 (20 ounce) can green enchilada sauce |
shredded cheddar cheese |
1 pinch salt |
toothpick |
Directions:
1. Pre-heat oven 350*.
2. Cook chicken to your taste. I like to use a skillet and add salt, garlic, and a little beer. Shred chicken.
3. In a separate bowl mix; cream cheese, green chile, jalepenos, a little enchilada sauce (about 1/4 cup), and salt.
4. Mix in shredded chicken. Stuff the tortillas with mixture. I usually make them super fat. Then place them in 9x13 baking dish. Hold closed with toothpicks. Once pan is filled, dump the rest of the enchilada sauce onto them, then the cheese.
5. Bake about 35 minutes. Or until cheese is melted.
6. Voila!
7. Holy moly goodness!
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