THE BEST CHICKEN ENCHILADA
Thanks, Sarah, for giving me this recipe!! Usually enchiladas are dry and bland, especially the next day. But this recipe is the exception...moist and spicy and fabulous. You won't be disappointed!
Provided by Chef Lindsay
Categories South American
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Mix chicken, salsa, beans, and 1 Celsius cheese in a bowl.
- Pour 1/2 the cream into a 9X13 dish and dip each tortilla in, both sides, till fully coated.
- Next put chicken filling and cheese in the tortilla and roll up.
- Place rolled up tortillas into the 9X13 dish and dump extra filling and cheese on top.
- Pour the rest of the cream on top of the tortillas, making sure not to go more than 3/4 high in the dish (otherwise it will spill during cooking!).
- Cook at 350 degrees for 30-45 minutes.
- Serve with limes, rice, avocado, cilantro.
THE ABSOLUTE BEST CHICKEN ENCHILADA RECIPE YOU'LL EVER TRY...
I came across this recipe about three years ago on TOH's website. It originally called for 10 flour tortillas (6 inches), but I found my alteration to the recipe to be much better. I have also substituted on occasion pintos for black beans, and used Pace Picante sauce instead of the salsa. This recipe has become a staple at my house.
Provided by Layla Noel
Categories One Dish Meal
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Spoon 1/2 cup enchilada sauce into a greased 13" x 9" baking dish. In a large saucepan, cook and stir the cream cheese and salsa over medium heat for 2-3 minutes or until blended. Stir in the chicken, beans, and chilies.
- Place about 6 tablespoons of chicken mixture down the center of each tortilla. Roll up and place the enchiladas seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese.
- Cover and bake at 350F for 25-30 minutes or until cheese has melted and the enchilidas are heated through. Serve with lettuce, tomato, sour cream and olives if desired.
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