Chicken Enchiladas

Rate this Recipe: 

No votes yet

This is really a good recipe. My family just absolutely loves it and begs me to make it all the time.

Ingredients

1 whole chicken
1 medium onion
2 packages (8 ounces each) cream cheese
2 cans (10 ounces each) green enchilada sauce
30 corn tortillas
1 pound Monterey jack cheese
1 pound Cheddar cheese
Vegetable oil

Instructions

Preheat oven to 350 degrees F. Boil chicken for one hour or until chicken falls off the bone. While chicken is boiling, dice onion and mash into cream cheese until blended smoothly. Add about ¾ can green enchilada sauce and blend that into the cream cheese mixture. Then grate both cheeses and mix them together.

After you remove the meat from the chicken, mix it into the cream cheese mixture.

Add enough vegetable oil to a skillet and get it hot enough that water makes it sizzle. Then add one or two tortillas for about three to five seconds, flipping them once. After this is done, fill the tortillas with the cream cheese mixture and then roll them up with the seam down in a 9 x 13-inch pan, then pour the remaining 1-¼ cans enchilada sauce over the tortillas and spread all over. Top with Monterey jack and Cheddar mixture. Bake at 350 degrees for 20 minutes.

Cooking & Recipes

Yield: 

8 to 9 servings

Preparation Method

Comments

Add new comment

Recipes

I just joined your newsletter. My late grandfather swore by your book for his gardening! He had the most beautiful tomatoes in all of southern Oregon! I have a request. If it's not too much work, would you start adding side dishes and what to serve with the recipe? I want to cook the enchiladas but don't have any idea what to serve with them.

Thank you,

Karri
541.772.1503

Hi, Karri- You can serve

Hi, Karri- You can serve these enchiladas with some nice Mexican or cilantro rice (or even plain brown rice) and a big green salad. Refried beans would be another good side item.

chicken enchiladas

I made this recipe and it was very good. I would like to know what size cans of green enchilada sauce you used. I used two large cans but it also comes in a smaller size can. I thought I might have had too much sauce on mine. Can you tell me how many ounces are in the cans this recipe uses?

Thanks for pointing out that

Thanks for pointing out that we left out the can size. You should use 10 ounce cans.