Lindas Enchiladas Revised Recipes
LINDA'S ENCHILADAS (REVISED)
Linda's enchiladas are kicked up a notch!
Provided by Debra Tiihonen
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 6
Number Of Ingredients 14
Steps:
- Place chicken in a large skillet and pour in enough water to cover; add Parmesan cheese and 2 chopped cloves of garlic. Bring water to a boil and cook until chicken is no longer pink in the center, about 28 minutes. Remove skillet from heat, reserving 1/2 cup water mixture from the skillet. Transfer chicken to a work surface and shred using 2 forks.
- Combine onion, green chile peppers, and 1 chopped clove of garlic in a pot; add cream cheese and 1 cup Mexican cheese blend. Cook and stir mixture over medium heat until cream cheese is melted, 3 to 4 minutes. Slowly pour the reserved 1/2 cup water mixture from chicken over cream cheese mixture, while continuously stirring until mixture is smooth. Remove pot from heat and stir shredded chicken into cream cheese sauce.
- Preheat oven to 350 degrees F (175 degrees C).
- Heat oil in a skillet over medium-low heat. Place tortillas in the hot oil, working in batches, until warmed, about 30 seconds per side. Spoon 1 to 2 tablespoons cream cheese-chicken sauce down the center of each warmed tortilla; roll tortilla around filling.
- Pour enough green enchilada sauce to cover the bottom of a 9x13-inch baking dish. Arrange filled tortillas in the enchilada sauce. Pour remaining enchilada sauce over filled tortillas.
- Mix sour cream and milk together in a bowl until thin enough to pour. Pour sour cream mixture over filled tortillas; top with remaining Mexican cheese blend.
- Bake in the preheated oven until heated through and cheese is melted and bubbling, 20 to 25 minutes.
Nutrition Facts : Calories 696.2 calories, Carbohydrate 26 g, Cholesterol 171.5 mg, Fat 51.5 g, Fiber 4.3 g, Protein 35.2 g, SaturatedFat 29.6 g, Sodium 815.2 mg, Sugar 1.7 g
LINDA'S ENCHILADAS (REVISED)
Linda's enchiladas are kicked up a notch!
Provided by Debra Tiihonen
Categories Chicken Enchiladas
Time 1h15m
Yield 6
Number Of Ingredients 14
Steps:
- Place chicken in a large skillet and pour in enough water to cover; add Parmesan cheese and 2 chopped cloves of garlic. Bring water to a boil and cook until chicken is no longer pink in the center, about 28 minutes. Remove skillet from heat, reserving 1/2 cup water mixture from the skillet. Transfer chicken to a work surface and shred using 2 forks.
- Combine onion, green chile peppers, and 1 chopped clove of garlic in a pot; add cream cheese and 1 cup Mexican cheese blend. Cook and stir mixture over medium heat until cream cheese is melted, 3 to 4 minutes. Slowly pour the reserved 1/2 cup water mixture from chicken over cream cheese mixture, while continuously stirring until mixture is smooth. Remove pot from heat and stir shredded chicken into cream cheese sauce.
- Preheat oven to 350 degrees F (175 degrees C).
- Heat oil in a skillet over medium-low heat. Place tortillas in the hot oil, working in batches, until warmed, about 30 seconds per side. Spoon 1 to 2 tablespoons cream cheese-chicken sauce down the center of each warmed tortilla; roll tortilla around filling.
- Pour enough green enchilada sauce to cover the bottom of a 9x13-inch baking dish. Arrange filled tortillas in the enchilada sauce. Pour remaining enchilada sauce over filled tortillas.
- Mix sour cream and milk together in a bowl until thin enough to pour. Pour sour cream mixture over filled tortillas; top with remaining Mexican cheese blend.
- Bake in the preheated oven until heated through and cheese is melted and bubbling, 20 to 25 minutes.
Nutrition Facts : Calories 696.2 calories, Carbohydrate 26 g, Cholesterol 171.5 mg, Fat 51.5 g, Fiber 4.3 g, Protein 35.2 g, SaturatedFat 29.6 g, Sodium 815.2 mg, Sugar 1.7 g
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