Sorry this isn’t a very appetizing picture. The truth is, when the piping hot baking dish of creamy, oozy, goozy Chicken Enchiladas came out of the oven, the last thing I was thinking about was taking a picture for blogging’s sake. I was thinking: Get. In. My. Belly.
So this picture is actually from the next day, when I had it for lunch. Or was it the next day when I had it again for dinner? Dunno.
Anyway, I got this recipe from my girl, Melissa, who got it from her sister-in-law, Nettie. I’ve tweaked it a bit, so maybe I could call it my own recipe now… but I won’t. It’ll always be Nettie’s Chicken Enchilada recipe. And this is one my kids love. I feel so confidently that you’ll love it, too, that I’d say go ahead and invite friends over to share it with you – even before you try it yourself!
Ingredients
3-4 boneless chicken breasts
1 large onion
1 can green chilies
1 8 oz. package cream cheese
1/2 tsp each: cumin, chili powder, garlic powder, paprika, and cayenne
1 tsp salt
3/4 cup milk, divided 1/4 c and 1/2 c.
1 small can of green enchilada sauce
1 8 oz container of sour cream
1 package flour tortillas
1 cup mozzarella cheese, grated (or more)
1 cup cheddar cheese, grated (ore more)
Directions
Boil chicken for 10 minutes or until done. Chop chicken. Sauté onion or microwave with some butter for about 2 minutes until soft. Mix softened cream cheese, seasonings and 1/4 cup milk in large bowl. Add sautéed onion, green chilies, and chicken to cream cheese mixture. Fill tortillas, roll um up, and put into a sprayed 9x13 inch pan. In another large bowl, mix sour cream, 1/2 cup milk, and enchilada sauce. Pour over enchiladas and sprinkle with cheeses. pour over enchiladas and sprinkle with cheese.
Bake @ 325 for 25 minutes.
Yum.
1 comments:
Oh how funny, I got this from Cece, who also got it from Nettie! Josh and I LOVE it!
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