0 0
Linda’s Enchiladas (Revised)

Share it on your social network:

Or you can just copy and share this url

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Linda’s Enchiladas (Revised)



Ingredients :

  • 4 skinless
  • boneless chicken breast halves
  • water to cover
  • ¼ cup grated Parmesan cheese
  • 2 cloves garlic
  • chopped
  • 1 small onion
  • chopped
  • 1 (4 ounce) can chopped green chile peppers
  • 1 clove garlic
  • chopped
  • 1 (8 ounce) package cream cheese
  • 2 cups shredded Mexican cheese blend
  • divided
  • 2 tablespoons olive oil
  • 6 corn tortillas
  • or as needed
  • 1 (28 ounce) can green enchilada sauce
  • 8 ounces sour cream
  • 2 tablespoons milk
  • or as needed
  • Methods :

  • Place chicken in a large skillet and pour in enough water to cover; add Parmesan cheese and 2 chopped cloves of garlic. Bring water to a boil and cook until chicken is no longer pink in the center, about 28 minutes. Remove skillet from heat, reserving 1/2 cup water mixture from the skillet. Transfer chicken to a work surface and shred using 2 forks.
  • Combine onion, green chile peppers, and 1 chopped clove of garlic in a pot; add cream cheese and 1 cup Mexican cheese blend. Cook and stir mixture over medium heat until cream cheese is melted, 3 to 4 minutes. Slowly pour the reserved 1/2 cup water mixture from chicken over cream cheese mixture, while continuously stirring until mixture is smooth. Remove pot from heat and stir shredded chicken into cream cheese sauce.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat oil in a skillet over medium-low heat. Place tortillas in the hot oil, working in batches, until warmed, about 30 seconds per side. Spoon 1 to 2 tablespoons cream cheese-chicken sauce down the center of each warmed tortilla; roll tortilla around filling.
  • Pour enough green enchilada sauce to cover the bottom of a 9×13-inch baking dish. Arrange filled tortillas in the enchilada sauce. Pour remaining enchilada sauce over filled tortillas.
  • Mix sour cream and milk together in a bowl until thin enough to pour. Pour sour cream mixture over filled tortillas; top with remaining Mexican cheese blend.
  • Bake in the preheated oven until heated through and cheese is melted and bubbling, 20 to 25 minutes.
  • Admin

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Appetizer Cheese Bake
    No Beans About It – Chili
    Appetizer Cheese Bake
    No Beans About It – Chili

    Add Your Comment