cheesy chicken enchaladas
(1)
We love Mexican food at our house! We could probably eat it every night. This recipe I found at: www.gonnawantseconds.com
They look so yummy.
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(1)
yield
8 serving(s)
prep time
20 Min
cook time
30 Min
method
Bake
Ingredients For cheesy chicken enchaladas
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3 cchicken, cooked and shredded
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2 Tbspvegetable oil
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1onion, chopped
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1 4oz cangreen chilies, diced
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1envelope taco seasoning
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1/2 tspsalt
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1/2 tsppepper
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1/4 cwater
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1 ccottage cheese
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1 1/2 cextra sharp cheddar cheese, shredded~divided
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1 1/2 cmonterey jack cheese shredded~divided
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1/2 csour cream
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8-12inch flour tortillas
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1/4 cfresh cilantro, roughly chopped
How To Make cheesy chicken enchaladas
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1Preheat oven to 350 degrees.
Add oil to a large skillet and saute onion until it's translucent and soft. Add diced green chilies, taco seasoning, 1/2 teaspoon salt, 1/2 teaspoon pepper and water and stir to combine.
Add shredded chicken and toss to evenly coat with onion and seasoning mixture. Remove from the heat, cover, and set aside. -
2In a medium bowl, stir together Cottage cheese, 3/4 cup cheddar, 3/4 cup Monterey jack and sour cream until evenly combined.
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3Coat the bottom of an 11 X 14 inch baking dish with 1/2 cup of enchilada sauce.
On a clean, flat work surface, spoon about 3-4 tablespoons of the cheese mixture down the center of a tortilla the top with an equal amount of the chicken mixture.
Roll the tortilla up and place seam side down in baking dish. Repeat with remaining tortillas and filling.
Cover the rolled enchiladas with enchilada sauce and sprinkle evenly with the remaining cheese. -
4Bake in preheated oven until the enchiladas are heated through, the sauce is bubbly and the cheese is melted, about 20-25 minutes. Top with cilantro and serve.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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