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Alyssa’s Chicken Enchiladas

4.80 Mitt(s) 10 Rating(s)10 votes, average: 4.80 out of 510 votes, average: 4.80 out of 510 votes, average: 4.80 out of 510 votes, average: 4.80 out of 510 votes, average: 4.80 out of 5

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Level: Intermediate

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Description

Yummiest enchiladas ever. Yes, they have goat cheese in them. I know what you are thinking. Goat cheese? In enchiladas? What the what? Give them a try, you won’t be sorry. I promise!

Ingredients

  • 4 cups Cooked Chicken, Shredded Or Chopped
  • 2 whole Onions, Chopped
  • 2 cloves Garlic, Pressed
  • 3 Tablespoons Vegetable Oil
  • 1 can (4.5 Oz. Can) Chopped Green Chilies
  • 2 cans (14.5 Oz. Can) Mexican Stewed Tomatoes
  • 4 ounces, weight Goat Cheese
  • 2 Tablespoons Fresh Cilantro (or 2 Teaspoons Dried)
  • ½ teaspoons Salt
  • 24 whole 6 Inch Tortillas
  • 2 cups Half-and-half
  • 1 teaspoon Chicken Bouillon Granules
  • 2 cups Shredded Monterey Jack Cheese
  • 2 cups Shredded Cheddar Cheese

Preparation

1. Shred or chop the cooked or leftover chicken.
2. Saute onion and garlic in hot oil on medium high heat until onion softens.e
3. Add the chicken, green chilies, and tomatoes then bring to a boil. Reduce heat and simmer stirring occasionally, about 15 minutes.
4. Add goat cheese and stir.
5. Add in cilantro and a bit of salt (to taste) and stir until everything is combined, then remove from heat.
6. Spoon about 1/2 cup or more (depending on how you like your enchiladas) of the filling into the tortillas and roll them up. Place the filled tortillas seam side down in a 9×13 pan.
7. Heat the half-and-half and bouillon in a sauce pan over low heat until granules dissolve. Pour over tortillas.
8. Bake at 350ºF covered for 10 minutes then uncover and bake for 10 minutes more. Sprinkle the cheeses on top and bake 5 more minutes. Enjoy! Oh, and this is GREAT to make for dinners when you need to serve lots of people or when you need to take a meal to someone. It makes a lot of enchiladas!

5 Comments

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Denise on 2.29.2012

This sounds delish! Do you use corn or flour tortillas?

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tcollins32 on 5.28.2011

Sounds yummy! Can’t wait to try this recipe. :)

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Heather @ Dandelion Daze on 5.27.2011

I love to put chopped green chilies in my chicken enchiladas. I will be trying this with the goat cheese for sure! I just won’t tell the hubby there is goat cheese in it til he’s done eating, otherwise he will never try it ;)

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4littleFergusons on 5.27.2011

Oooo, this sounds amazing! 2 featured recipes in 1 week? Wow, you’re famous. :) Let it be known, for the record, that I, Tonya Ferguson, made friends with CCMillerCooks, before her days of fame and fortune. Thank you. hee hee :)

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Nancy @ Coupon Clipping Cook on 5.27.2011

This looks so good! What a good idea to use goat cheese.

10 Reviews

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Kelly on 2.28.2012

The filling was delicious! I didn’t have enough sauce for two pans of enchiladas, though.

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girlcancook on 2.18.2012

These were awesome! Great taste! I made 1/2 of the recipe and baked them and froze the rest (just the chicken/tomato mixture)for another time and this will be a quick meal to put together next time! We loved this recipe and will definitely be making this again! I served it with a greek salad because I love the goat cheese and black olives. Thank you for sharing this recipe!

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purrfectionist on 1.8.2012

First enchiladas I ever made and they turned out so good! I used shrimp too and plenty of cumin, chile powder, garlic powder and chipotle flavored Tabasco for seasoning. Delicious! Thanks for the recipe!

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ksmms on 12.29.2011

I made this tonight. I would like for the recipe to be clarified. Please state that the recipe calls for two 9×13″ pans. It might seem explanatory, but it should be noted. Also, please indicate corn or flour tortillas. I used flour, and don’t think I will again. The photo shows flour tortillas. I made two pans and I think the timing was off. They needed to cook longer than was indicated. The goat cheese added a sweet flavor which was interesting but not to everyone’s taste. Most everyone at the table liked these enchiladas very much. The recipe might indicate to serve them with sour cream, sliced olives, cilantro, and chopped green onions. I served them with Cholula sauce and salsa. They were a bit bland and not quite hot enough.

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emingrace on 11.9.2011

oh my… these enchiladas are SO GOOD! i struggle a little bit with corn tortillas… they never stay together for me! i made half with corn and half with flour tortillas. i also didn’t have any pre-cooked chicken so it felt like it took me longer to make than it should have, but it makes so much that i was able to freeze half of the recipe! we ate the first batch a few weeks ago and just ate the freezer portion last night. so delicious. this is officially my go-to enchilada recipe!

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