Too Good Chicken Enchiladas
Put a little zest in your dinner with these Too Good Chicken Enchiladas! This simple casserole dinner recipe uses green chiles and muy picante spices to give your dinner the kick you have been looking for. You wont regret it.
Cooking Time45 min
Cooking MethodCasserole
Ingredients
- 10 flour tortillas, about 6
- 1 tablespoon salad oil
- 1 med onion, thinly sliced
- 1/2 teaspoon ground cumin
- 1/4 teaspoon dry oregano
- 1 can (4-ounces) diced green chile
- 1/2 cup whipping cream
- 3 cups diced cooked chicken
- 1 small tomato; seeded and chopped
- 2 cups (8-ounces) shredded jack cheese
- 1 cup (4-ounces) shredded Cheddar
- sour cream (optional)
- sliced ripe olives (optional)
Instructions
- Preheat oven at 350 degrees F. Stack tortillas, wrap in foil, and place in 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 . Stir in chiles and cream. Boil over high heat, stirring often, until thickened.
- Add chicken and tomato; remove from heat and stir in 1 cup of the jack cheese.
- Turn up oven to 425 degrees F.
- 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 degrees F oven until cheese is melted and enchiladas are heated through (12 to 15 minutes).
- Garnish with sour cream and olives, if desired.
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