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Poultry and Eggs - Gold Coast Chicken Cheese Enchiladas

  • 10 flour tortillas
  • 2 tablespoons butter
  • 1/2 cup chopped onion
  • 1 clove garlic, minced
  • 1 (4-ounce) can diced green chilies, drained
  • 1/2 cup sour cream
  • 1 (3-ounce) package cream cheese
  • 1 (10 3/4-ounce) can cream of chicken soup
  • 3 cups diced, cooked, skinless chicken breast
  • 1 cup shredded Cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup half-and-half
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon chili powder

Preheat oven to 350°. In a skillet, melt the butter with cayenne pepper and chili powder; add onion and garlic and cook until tender. Stir in green chilies, sour cream, cream cheese, and soup; mix well. Reserve 3/4 cup of sauce and set aside.
Add chicken, salt, and 1/2 cup Cheddar cheese to remaining sauce in skillet; stir. Fill each tortilla with chicken mixture; roll up and place seam side down in an ungreased 12-x-8-inch baking dish.
In a small bowl, combine reserved sauce, mozzarella cheese, and half-and-half; spoon over rolled tortillas. Top with remaining 1/2 cup Cheddar cheese. Bake for 30 to 35 minutes or until bubbly.
Yield: Eight to 10 servings.
Submitted By: Vivian Christman
Montgomery Farmers Co-op
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