Three Cheese Chicken Enchiladas |
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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 24 |
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These are so yummy! I have made several different versions but this base recipe is absolutely great! Ingredients:
2 medium onions, chopped |
2 garlic cloves, pressed |
3 tablespoons olive oil |
4 cups cooked chicken, chopped |
2 (14 1/2 ounce) cans mexican-style tomatoes |
1 (4 1/2 ounce) can green chilies, chopped and drained |
1/2 teaspoon salt |
2 tablespoons fresh cilantro, chopped or 2 tablespoons dried cilantro |
4 ounces goat cheese |
24 (6 inch) flour tortillas |
2 cups half-and-half |
1 teaspoon chicken bouillon granule |
2 cups shredded monterey jack cheese |
2 cups shredded cheddar cheese |
Directions:
1. Sauté onion and garlic in hot oil in a dutch oven over medium-high heat until tender. Stir in chicken and next three ingredients. Bring to a boil, reduce heat and simmer. Stir occasionally for 15 minutes. Stir in cilantro and goat cheese.
2. Spoon about 1/4cup chicken mixture down center of each tortilla; roll up tortillas and place seam side down in 2 lightly greased 13x9 inch baking dishes.
3. Heat half and half and bouillon granules in a large sauce pan over low heat until granules dissolve. Pour over tortillas.
4. Bake covered at 350 degrees for 10 minutes uncovered and back 10 more minutes. Sprinkle with shredded cheeses; and bake 5 more minutes.
5. Serve with Spanish Rice.
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