Chicken Enchiladas Your Husband Will Love Recipes

THE BEST CHICKEN ENCHILADAS RECIPE

Steps:

• Preheat the oven to 400°F and grease a 9x13 casserole dish. Shred pre-cooked chicken or cook your own: Add chicken to a saucepan, completely cover with water and season with 1 tsp salt. Cook for 8-10 minutes, or until chicken is cooked through. Shred the chicken with two forks and set aside.
• In a bowl beat the cream cheese. Add the sour cream, green chilis, enchiladas sauce, 1/4 tsp salt, pepper, garlic powder and paprika; beat until combined.
• Divide the mixture into two bowls, add 2/3 of the sauce into a large bowl. Set aside remaining 1/3 of the sauce for the top.
• Add the shredded chicken with 2 cups cheese to the first bowl with 2/3 of the sauce. Mix with a spatula to combine.
• Generously add chicken filling to the center of each tortilla and roll up tortillas tightly. Arrange the tortillas in a 9x13 casserole dish.
• Pour the reserved 1/3 of sauce over the tortillas and top with remaining 1/2 cup cheese (add more cheese if desired).
• Cover the dish with foil and bake at 400˚F for 30 minutes. Remove foil and bake for an additional 10 minutes, or until cheese melts.

CHICKEN ENCHILADAS YOUR HUSBAND WILL LOVE

Steps:

• Preheat oven to 350 degrees. Cut cream cheese into small cubes. In a large skillet combine cream cheese, Ro*Tel, black beans and chicken. Heat over medium until cream cheese is melted. Remove from heat.
• Spoon heated mixture into tortillas, roll, and place snugly in 9x13 baking dish. Combine soup and salsa verde. Pour salsa verde mixture over rolled enchiladas.
• Bake for 25 minutes. Remove and sprinkle shredded cheese on top. Return to oven 5 minutes or until cheese is melted.