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Christine's Chicken Enchiladas by Christine Noyb serves: 6	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Rich cheesy chicken enchiladas - our family favorite, quick and easy but tastes like you've spent hours in the kitchen. This is the most requested for family birthday dinners in our house. Serve with nachos and salsa and/or tossed salad. These can be made with low fat cheeses, they are still delish, but not as rich as the full fat version. This recipe can be varied by adding or replacing with refried beans, beef or sauted veges.

Ingredients:

Bonless/Skinless Chicken Breasts

1 brick

Cream Cheese

1/4 cup

Salsa

1 med

onion diced fine

2 cups

shredded sharp cheddar

8 large

flour tortillas

optional

sour cream

Directions:

Chop chicken into bite size pieces and saute in a large skillet until brown and cooked through. Either continue to chop up chicken in the pan or cool and shred into smaller pieces. (I use a firm spatula while cooking and chop it up in the pan).

After chicken is done add onion and saute until cooked. Then add salsa and mix thoroughly. Add both cheeses, reserving 1/2 cup of cheddar and warm until melted. Mix all together, chicken should be somewhat spreadable.

Divide mixture to use according to number of tortillas (approx 1/4-1/2 cup per), spread on tortilla and roll up closing in the ends and place into a baking pan, seam side down. Continue to assemble filling baking pan with the enchiladas. Smear a tsp of salsa on top of each enchilada along with a bit of reserved cheddar. Cover and bake at 350 degrees for 15mins or until warmed through and cheese on top is melted.

Optional - serve with sour cream

Enjoy :)

Categories:

Main Dishes
Poultry
Quick & Easy