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Chicken Enchiladas

I got this recipe years ago from a church cookbook and it quickly became a favorite. I love green chili and this time of year fresh roasted chilies are easy to find where I live. If you don’t have fresh chilies, you can use the cans, of course.

 Chicken Enchiladas

3 cups cooked, shredded chicken
1 onion, thinly sliced
2 tablespoons butter
2 tablespoons minced garlic
2 small cans chopped green chili, or equivalent fresh
1 quart cream
1 lb jack cheese, shredded
flour tortillas

Cook onion in butter until tender. Add chicken, garlic green chili,  1/3 of the cream, and half the cheese.  Put about 1/4 cup filling into the center of a tortilla and roll up. Arrange filled tortillas into a 13×9 inch baking dish. Pour cream over filled tortillas and sprinkle remaining cheese over the top. Bake at 350 for 30 minutes



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