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Creamy Chicken Enchiladas

  • 40minutes

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Source: spoonful.comReport recipe

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Nutrition Info . . .

NutrientsProteins
VitaminsA, B2, B3, B9, B12, E
MineralsNatrium, Fluorine, Chromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 lbs. chicken thighs, cooked, skinned, boned and chopped

  2. 2 large cloves garlic, minced

  3. 2 tablespoons fresh cilantro, finely chopped

  4. 2 teaspoons ground cumin

  5. 1/2 teaspoon kosher salt OR 1 1/2 teaspoons table salt

  6. 1 can (12 oz.) evaporated milk

  7. 2 cups prepared green salsa

  8. 12 six-inch corn tortillas

  9. 2 cups (8 ounces) shredded Mexican Blend cheese, divided

  10. 1/2 cup sour cream

  11. 1 cup (4 ounces) crumbled cotija cheese

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F. Grease a 9x11 baking pan and set aside.

  2. Toss chopped chicken with garlic, cilantro, cumin and salt.

  3. Blend together evaporated milk and salsa in a large bowl.

  4. Wrap tortillas in paper toweling and lightly mis with water. Place in microwave and heat for 1 -2 minutes (check after 1 minute) until warmed and pliable.

  5. Set aside 1/2 cup of Mexican blend cheese.

  6. Working quickly with one tortilla at a time, dip tortilla into salsa mixture, top with chicken and shredded cheese. Roll and set seam-side down into baking pan. Repeat until all tortillas, chicken and cheese are used.

  7. Whisk sour cream into remaining salsa mixture until well blended. Pour over top of enchiladas.

  8. Top enchiladas with Cotija cheese and reserved Mexican Blend cheese.

  9. Cover with foil and bake for 20 minutes. Remove foil and continue baking for another 10 minutes or until bubbly and lightly browned.

  10. Let stand 10 minutes before serving.

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