Chicken Enchiladas

Name: Chicken Enchiladas
Total time: 1200 s
Yield: 12 servings
Cuisine: American
Ingredients: 1 large onion, chopped; 1/4 cup green pepper, chopped; 6 tbsp butter; 1/2 cup all-purpose flour; 3 cup chicken broth; 10 oz can diced tomatoes; 2 tbsp jalapeño peppers, chopped; 1 tsp ground cumin; 1 tsp chili powder; 1/2 tsp garlic powder; 1 packages cream cheese (8 oz), cubed; 8 cup chicken, cooked and cubed; 6 cup Monterey Jack cheese, shredded; 15 large tortillas

Grill-Master @grill_master

This is the recipe I use with my leftover turkey. So they taste great with chicken or turkey.

Grill-Master @grill_master

This is the recipe I use with my leftover turkey. So they taste great with chicken or turkey.

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Ingredients

20 mins

12 servings

1large onion, chopped
1/4 cupgreen pepper, chopped
6 tbspbutter
1/2 cupall-purpose flour
3 cupchicken broth
10 ozcan diced tomatoes
2 tbspjalapeño peppers, chopped
1 tspground cumin
1 tspchili powder
1/2 tspgarlic powder
1 packagescream cheese (8 oz), cubed
8 cupchicken, cooked and cubed
6 cupMonterey Jack cheese, shredded
15large tortillas

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Steps

20 mins

1

In a large skillet, saute onion and green pepper in butter until tender. Stir in flour until blended. Gradually stir in broth.
2

Bring to a boil, cook and stir for 2 minutes. Reduce heat and add the tomatoes, jalapeno pepper, and seasoning. Cook for 5 minutes or until heated through. Stir in cream cheese and shredded cheese until melted. Stir in Chicken
3

Spoon 1/2 cup down the center of each tortilla. Fold ends and sides over filling place into greased 13 inch by 9 inch baking dish and bake at 350°F for 30 minutes.
4

Option: If desired, instead of baking, freeze enchiladas in air tight freezer bags. And bake from frozen for 35 minutes as as above.