These Enchiladas are extra creamy, you can add veggies or leave them out, spice as much or as little as you prefer but you're going to love them, cheesy good and creamy
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What you need:
3-4 cloves garlic minced
1 tbsp butter
4 oz can chopped green chilies
3 ½ cups cooked chicken chopped
8 oz softened cream cheese
1 cup frozen corn
1 can rotel tomatoes or diced tomatoes
1 tsp cumin
1-2 tsp chili powder
A little sea salt, and pepper as much as you like it
8 8 inch flour tortillas
16 oz 4 cups Cheddar or Monterey Jack cheese or other cheese you like
1 cup Heavy Cream
1 7oz salsa Verde
How to make it:
Sauté Onion in butter add green chilies and sauté 1 minute. Stir in chicken and cream cheese. Cook until cream cheese melts. Add veggies now stir in and let warm up, Arrange Tortillas on work surface and spoon 2-3 tbsp of chicken mixture down the center of each. Roll tortillas to enclose and place them seam down in a lightly greased 9x13 baking dish. Sprinkle with cheese and drizzle with cream. Bake @ 350 for 30-45 minutes until bubbly and brown. Serve with salsa if you like.
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