CHEESY CHICKEN ENCHILADAS
Make and share this Cheesy Chicken Enchiladas recipe from Food.com.
Provided by LorenLou
Categories Chicken Breast
Time 50m
Yield 10 enchiladas
Number Of Ingredients 12
Steps:
- Preheat oven to 350. Spray an 11x7" glass pyrex dish with cooking spray.
- Shred or cube the leftover chicken.
- In a large skillet, cook the onion and garlic in the canola oil until soft.
- Add the chicken, Rotel tomatoes and salt. Simmer approximately 10 minutes on medium-low heat.
- Combine half and half and bouillon - heat 30 seconds at a time in microware until bouillon cubes melts and can be fully mixed together. (Shouldn't need more than 1 minute). Set aside.
- Using a measuring cup, fill each tortilla with 1/4 cup of chicken filling, rolling up, and placing seam side down in prepared dish. Pour any remaining filling over the top of the enchiladas.
- Pour the bouillon mixture evenly over the enchiladas.
- Cover with foil, and bake 10 minutes, then remove foil and bake for 10 more.
- While baking, combine all cheeses well.
- After the 20 minutes cooking time, remove enchiladas from oven, cover completely with the cheeses, and bake for 5 more minutes, or until cheese is melted.
- Serve with some hot Spanish rice, and some fresh guacamole on the side!
Nutrition Facts : Calories 301.4, Fat 17, SaturatedFat 8.6, Cholesterol 57.6, Sodium 663.6, Carbohydrate 18.7, Fiber 1, Sugar 1.1, Protein 18.1
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