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Three Cheese Chicken Enchiladas

  • 12servings
  • 40minutes

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Source: www.recipegirl.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsNatrium, Chromium, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 medium onion, chopped

  2. 1 clove garlic, minced

  3. 1 1/2 tablespoons canola or vegetable oil

  4. 2 cups chopped cooked chicken

  5. 1 1/2 (10-ounce) cans ROTEL Diced Tomatoes & Green Chiles

  6. 1/4 teaspoon salt

  7. 1/8 teaspoon pepper

  8. 2 Tablespoons chopped fresh cilantro

  9. 3 ounces crumbled feta or goat cheese

  10. 12 (6-inch) flour tortillas

  11. 1 1/2 cups half and half cream

  12. 1 teaspoon cumin powder

  13. 1 cup (4-ounces) shredded Monterey Jack cheese

  14. 1 cup (4-ounces) shredded Cheddar cheese

  15. About 1/4 cup of broken up cilantro leaves to top, optional

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F.

  2. Sauté onion and garlic in hot oil in a Dutch oven over medium-high heat until tender. Stir in chicken, Rotel, salt and pepper. Bring to a boil; reduce heat, and simmer, stirring occasionally, 15 minutes. Remove from heat and stir in cilantro and feta cheese.

  3. Spoon about 1/4 cup chicken mixture down center of each tortilla; roll up tortillas, and place, seam-side-down, in lightly greased 13x9-inch baking dish.

  4. Whisk together half and half and cumin powder in a small saucepan over low heat until cumin is mixed in and liquid is warmed. (You can also heat it in the microwave for about 2 minutes). Pour over tortillas.

  5. Bake, covered with foil, for 10 minutes. Remove foil and bake 10 more minutes. Sprinkle with shredded cheeses and cilantro (if using) bake 10 more minutes.

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