Cheesy Chicken Enchiladas

These Cheesy Chicken Enchiladas are incredible.  A must save recipe!

Servings: 4-6
Prep Time: 20 minutes
Cooking Time: 15 minutes

Ingredients:
1 lb. chicken
2 tbs. taco seasoning
medium sized tortillas (I prefer flour)
1 small can green chilies
1/2 medium onion, chopped finely
2 cups of shredded white American cheese
1/2 cup of half & half

Directions:
1. Preheat oven to 350.
2. Brown chicken and caramelized onions until chicken is cooked all the way through. When chicken is cooked half way add in taco seasoning. (You could also cook the chicken and onions in a crockpot to save a little time (Cook on high for 2-3 hours, or low for 4-5 hours).
3. Shred the chicken by getting 2 forks and pull in opposite directions. Or if you have a food processor throw the chicken and onions in there and pulse until there are no chunks left.
4. Fill each tortilla up with about a half a cup of meat mixture. Place side by side in a baking dish.
5. In a sauce pan, pour in half and half. Allow it to heat on medium. Add in cheese. Allow it to melt while stirring to ensure it does not stick on the bottom. Add in 2 tbs. of green chilies.
6. Pour cheese of the top of enchiladas. I usually reserve a little to eat with chips or drizzle over the top when served.
7. Bake at 350 for 15 minutes.

Cheesy Chicken Enchiladas
Recipe Type: Main
Cuisine: Mexican
Author: Lysha @ Magnolia Mom
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 1 lb. chicken
  • 2 tbs.
  • taco seasoning
  • medium sized tortillas (I prefer flour)
  • 1 small can green chilies
  • 1/2 medium onion, chopped finely
  • 2 cups of shredded white American cheese
  • 1/2 cup of half & half
Instructions
  1. Preheat oven to 350.
  2. Brown chicken and caramelized onions until chicken is cooked all the way through. When chicken is cooked half way add in taco seasoning. (You could also cook the chicken and onions in a crockpot to save a little time (Cook on high for 2-3 hours, or low for 4-5 hours).
  3. Shred the chicken by getting 2 forks and pull in opposite directions. Or if you have a food processor throw the chicken and onions in there and pulse until there are no chunks left.
  4. Fill each tortilla up with about a half a cup of meat mixture. Place side by side in a baking dish.
  5. In a sauce pan, pour in half and half. Allow it to heat on medium. Add in cheese. Allow it to melt while stirring to ensure it does not stick on the bottom. Add in 2 tbs. of green chilies.
  6. Pour cheese of the top of enchiladas. I usually reserve a little to eat with chips or drizzle over the top when served.
  7. Bake at 350 for 15 minutes.
This entry was posted in Casserole, Dinner, Main Dish, Mexican, Picture provided, Poultry, Tried & True. Bookmark the permalink.

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