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Enchiladas De Pollo

by on September 5, 2012 in Casseroles, Main Courses September 5, 2012 CasserolesMain Courses
4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

Chicken enchiladas with a great creamy center.

Ingredients

  • 8 ounces, weight Sour Cream
  • 16 ounces, weight Salsa
  • 4 ounces, weight Diced Green Chiles
  • 2 Tablespoons Chopped Cilantro (optional)
  • 1 pound Chicken Breast, Cooked And Shredded
  • 1  Onion, Diced
  • 8 ounces, weight Cream Cheese, Softened
  • 12  Flour Tortillas
  • 2 cups Shredded Mexican Blend Cheese

Preparation

Preheat oven to 350ºF. In a blender add sour cream, salsa, green chiles and cilantro if you are using it. Blend until smooth. Pour 1 cup of sauce into the bottom of a 13×9 casserole or baking dish.

In a large bowl combine chicken, onion and cream cheese. Place heaping spoonfuls into the center of each tortilla and roll up burrito style. Place in the 13×9 dish, seam side down. When you have used all of the tortillas, pour remaning sauce over enchiladas. Cover with foil and bake 40 minutes. Uncover and top with Mexican blend cheese. Bake additional 5 minutes or until cheese has melted. I like to then put the enchiladas under the broiler for a moment to brown up the cheese.

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jessswan on 10.4.2012

These are really easy to make, and overall taste pretty good, but the chicken/cream cheese/onion mixture needs a bit more seasoning, as my hubby and I found it to be a bit bland. Otherwise, it needs more sour cream/salsa sauce to compensate. I used Neufchatel cheese instead of cream cheese, and light sour cream, which didn’t change the overall flavor at all, but lightened it up a bit. Thanks for sharing!

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