Chicken Enchilada…Chicken Enchiladas VerdesChicken Enchiladas Verdes
Ingredients
- 1 (14.5-ounce) can diced tomatoes with green chiles
- 1/2 cup chicken broth
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 4 ounces cream cheese, softened and cubed
- 4 cups shredded cooked chicken breast
- 10 (6-inch) corn tortillas, warmed
- 1/2 cup finely chopped onion
- 1/2 cup shredded Monterey Jack cheese
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Steps
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- In a medium saucepan, combine tomatoes with chiles, chicken broth, flour, cumin and garlic powder. Bring to a boil over medium heat; reduce heat and simmer 5 minutes. Add cream cheese and stir until melted.
- Mix together chicken, onion and 1/4 cup of the sauce in a large bowl. Fill each tortilla with about 1/3 cup of the chicken mixture and roll up. Place in prepared baking dish.
- Pour remaining sauce over enchiladas. Sprinkle with Monterey Jack cheese.
- Bake in preheated oven for 25 minutes or until cheese is melted and bubbly.
Tags
chicken enchiladas verdes
enchiladas
mexican food
baked dish
dinner
casserole
family meal
creamy sauce
cheesy topping
Copyright 2023 Ben Bergstein