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