After we made our enchiladas we planned our camp fund raiser. Then it was time to eat!
creamy chicken enchiladas
1 lrg rotisserie chicken
1c. green verde salsa
1 can green chilies 4oz.
2 c. whipping cream
1 c. chicken broth
1 pkg. shredded Mexican cheese mix
1 pkg. medium size (8'') flour tortilla shells
spray 9x13 pan. preheat oven to 350. Cover bottom of pan with 1c. whipping cream. In separate bowl, combine salsa, chicken & chilies together. put broth in a wide bowl and submerge one tortilla in broth until moist then remove and add chicken mixture and cheese then roll and place seem side down in baking dish. repeat with remaining tortillas and filler. Pour remaining cream on top and sprinkle cheese on top. bake for 30 minutes.
(I don't put the cheese on top until the last 15 minutes of baking) Georgia
Cheese Enchiladas:
Ingredients
· 1 (8 ounce) can enchilada sauce
· 1 (16 ounce) can tomato sauce
· 2 tablespoons chili powder
· 1/4 cup water
· 1 large onion, diced
· 1 (8 ounce) can olives, sliced (optional)
· 10 ounces monterey jack cheese
· 10 ounces cheddar cheese
· 12-15 corn tortillas
Directions
1. 1
In a wide shallow bowl, mix enchilada sauce, tomato sauce and chili powder and water; set aside.
2. 2
Shred both cheeses and mix together in a bowl.
3. 3
Warm a skillet with oil just covering bottom of skillet.
4. 4
Soften tortilla in the pan, just til it becomes a bit limp (it only takes a few moments).
5. 5
Dip heated tortilla in the sauce and then slide into a square or rectangular shaped casserole dish.
6. 6
Fill tortilla with olives, onion and cheese.
7. 7
Couple of hints: Line everything up in bowls close to the stove by the baking dish so that everything is in one place; When you think you have added enough filling, add a little more.
8. 8
Repeat process stacking each new enchilada next to the previous one until dish is full.
9. 9
Pour remaining sauce evenly over the enchiladas, top with any remaining cheese, onions and olives.
10. 10
Bake at 350°F for 10 to 12 minutes until the cheese is melting and bubbly.
