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Delicious Chicken Enchiladas
Submitted by ktrickey66 on August 6, 2009 in Casseroles, Main Courses
| Prep Time Cook Time |
Servings 6 | Difficulty Easy |
Ingredients
- 3 whole Boneless, Skinless Chicken Breasts
- ½ cups Onion, Chopped
- 2 Tablespoons Butter Or Olive Oil
- 2 ounces, weight Cream Cheese
- 2 cups Shredded Mexican Style Cheese, Divided
- 2 teaspoons Ground Pepper
- 1 teaspoon Chili Powder
- 1 Tablespoon Garlic Powder
- ½ pints Sour Cream
- ½ cups Salsa
- 1 can Red Enchilada Sauce
- 12 whole Flour Tortillas Or More
Preparation Instructions
Preheat oven to 350.
Cut up chicken into strips and place chicken and onion and butter/olive oil in non-stick skillet and cook until done.
Remove chicken pieces from skillet and shred chicken with fork then return to skillet.
Add cream cheese, 1 C cheddar cheese, pepper, chili powder, garlic powder, sour cream and salsa and stir until melted. Add 1/4 C of enchilada sauce and stir again.
Spray 9×13 baking dish with spray oil.
Pour 1/2 of remaining enchilada sauce in bottom of baking dish. Roll even amounts of the chicken mixture into the tortillas and place in baking dish. Cover with remaining enchilada sauce and cheddar cheese. Bake covered for 20-30 minutes. Cool 10 minutes before serving.
NOTE: Fat free cream cheese and/or sour cream may be used with very good results.
