Chicken Enchiladas Monday, April 29, 2013


4 cups chopped chicken
1 teaspoon olive oil
1 4 ounce can diced chilies
1 jalapeno pepper, chopped
2 cloves garlic, minced
8 oz. cream cheese
2 cups Monterrey Jack cheese, divided
½ cup chicken broth
8 10 inch tortillas
1 cup cream
1 teaspoon kosher salt
1 teaspoon black pepper


Preheat oven to 350 deg. In a large skillet over medium heat, heat olive oil. Add jalapenos and garlic. Sauté for about 4-5 minutes, or until fragrant. Add chilies.
Stir in cream cheese and half of cheese. Remove from heat. Slowly whisk in the chicken broth. Stir in chicken. Spoon chicken mixture into tortillas, rolling them up and placing them seam side down into a 9x13 casserole dish. Sprinkle the remaining cheese over the top, and pour cream over the top. Bake for 30 minutes or until cheese is melted and enchiladas are golden brown on top.


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