Chicken-and-Cheese Enchiladas — Recipe of the Day

by in Recipes, September 6th, 2011

chicken and cheese enchiladas
With the help of a store-bought rotisserie chicken, these enchiladas come together in under 30 minutes.

Get the recipe: Chicken-and-Cheese Enchiladas

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Comments (3)

  1. I was looking through some of your content on this internet site and I think this internet site is very instructive! Retain posting .

  2. Derf Renzla says:

    I came across another excellent Chicken Enchilada dish and wanted to share.
    Ingredients for Champagne Chicken Enchiladas

    2 pouches, *San Antonio River Mill Brand Champagne Chicken Gravy Mix®
    4 oz can Green Chiles, pureed
    1/4 cup Whole Milk
    1 cup Sour Cream
    1/2 cup Butter (one stick)
    1 ea small Onion, diced
    2 lb Chicken Breast, sliced 1/4 lengthwise
    1/2 tsp Cumin
    1/2 tsp granulated Garlic
    11/2 lb shredded Monterrey Jack Cheese
    16 ea White Wings Flour Tortillas by Pioneer®
    3/4 cup chopped Cilantro Leaves

    Method for Champagne Chicken Enchiladas

    · Preheat oven to 350° degrees.

    · Oil two 9×13-inch baking pans

    · Prepare gravy according to package directions; remove from heat and set aside to cool.

    · Add butter to sauté pan. Add onions and cook until translucent.

    · Add chicken, cumin and garlic to onions. Cook chicken until done and set aside to cool.

    · Spoon about 1/4 cup of chicken mixture and about 1/4 cup cheese down center of each tortilla; roll and with seam side down place enchiladas in prepared pan.

    · Mix cooled gravy with sour cream, milk and green chilies; pour evenly over rolled enchiladas.

    · Bake 30 minutes or until hot and bubbly. Remove from oven.

    · Garnish with cilantro.

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