You are here

Chicken & Green Chile Enchiladas

fast.cook's picture
  6 inch flour tortillas 10 Small
  Salad oil 1 Tablespoon
  Onion 1 Medium, thinly sliced
  Ground cumin 1⁄2 Teaspoon
  Dry oregano 1⁄4 Teaspoon
  Canned diced green chiles 4 Ounce (1 Can)
  Whipping cream 1⁄2 Cup (8 tbs)
  Diced cooked chicken 3 Cup (48 tbs)
  Tomato 1 Small, seeded and chopped
  Shredded jack cheese 8 Ounce (2 Cups)
  Shredded cheddar cheese 4 Ounce (1 Cup)
  Sour cream 4 Tablespoon (Adjust Quantity As Needed)
  Sliced ripe olives 1 Tablespoon (Adjust Quantity As Needed)

Stack tortillas, wrap in foil, and place in a 350° oven until heated through about 15 minutes.
Meanwhile, heat oil in a wide frying pan over medium heat.
Add onion, cumin, and oregano; cook, stirring often, until onion is soft about 10 minutes.
Stir in chiles and cream.
Boil over high heat, stirring often, until thickened about 2 minutes.
Add chicken and tomato; remove from heat and stir in 1 cup of the jack cheese.
Spoon an equal amount of chicken filling on each tortilla; roll up tortillas and place, seam sides down, in a single layer in a lightly greased 8- by 12-inch baking dish.
Sprinkle with Cheddar cheese and remaining 1 cup jack cheese.
Bake in a 425° oven until cheese is melted and enchiladas are heated through 12 to 15 minutes.
Garnish with sour cream and olives, if desired.

Recipe Summary

Difficulty Level: 
Main Dish

Rate It

Your rating: None
Average: 4 (16 votes)
Chicken & Green Chile Enchiladas Recipe