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Awesome Chicken Enchiladas
Mouth Watering Chicken Dish, a Must for Company!
4 cups cooked minced chicken breast meat
2 cups salsa
2 chicken boullion cubes
8-10 flour tortilla wraps
2 1/2 cups half n half
2 cups shredded or sliced monteray jack cheese


Preheat oven to 350 degrees F.

Spray a 9x13 inch pan with no-stick spray.

Put half n half and chicken boullion in a saucepan and heat on very low heat so as not to scald.

Meanwhile, put chicken in a bowl, mince with fork and add salsa. Mix well.

Put chicken mixture down middle of torilla and roll tortilla up, then place seam side down in pan. Continue until pan is full.

Stir boullion mixture to make sure the boullion is dissolved, then pour slowly over the enchiladas.

Cover the top of this casserole with the monteray jack and bake until the top is a light golden brown. You may want to cover this dish with foil for the first 30 minutes to prevent drying out or overdoing.

Remove from oven, let sit for 5 minutes, slice enchiladas down middle of pan, cutting each one in half.
Serve each person two adjacent halves. Serve with shredded lettuce, olives, and sour cream.

Excellent dish to make ahead, freeze, then thaw and cook. This recipe is the best, it always receives raves, hope you like!

Preparation Time: approx. 45 min. Serves: 6-8
Recipe Origin: United States
Submitted by:
North Carolina
United States
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