chicken enchalatas

How To Make chicken enchalatas

• 1

  Cook chicken fully (boil or bake). If chicken is frozen cook in oven at 450 degrees for 15 mins (should be white inside and out when sliced)
• 2

  While chicken is cooking in a large bowl, open cream cheese and set aside bring it to room temperature.
• 
  3

  Chop desired amount of onions (optional) and place in large bowl with cream cheese.
• 
  4

  Add fresh pressed garlic.
• 
  5

  Drain chilies & Jalapenos (if you don't like spicy then skip the jalapenos), place in large bowl with other ingredients.
• 6

  When chicken is fully cooked either set aside until you can touch it or start shredding chicken, & place on top of cream cheese to soften.
• 
  7

  Add Heavy whipping cream until desired moistness (you don't want it runny just enough for the ingredients to mash together)
• 
  8

  Mix all ingredients together (I use my hands)
• 9

  Preheat oven to 350 degrees
• 10

  Grease a 13 x 9 baking dish (2 dishes if using 16 tortias)
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  11

  Place desired amount (1/2 cup) of filling into tortias and roll shut.
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  12

  Cover dish (s) with enchalata sauce (red or green), and top with grated cheese.
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  13

  Place 1 dish at a time in preheated oven for 35-40 minutes or until bubbly.
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  14

  Let sit for 5 - 10 minutes and serve.
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