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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Creamy Chicken Enchiladas Recipe

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This recipe for Creamy Chicken Enchiladas is from The Great Angelette Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 boneless, skinless chicken breasts
1/2 bottle Lawry's mesquite marinade with lime juice
1 can mild Rotel tomatoes and green chilies, drained and pulsed in a blender or food processor
1 8oz package, reduced fat cream cheese
8 8" flour tortillas
2 cups shredded Pepper jack cheese
1 pint half and half (can use cream or evaporated milk)
Directions:
Directions:
1) Cook chicken in marinade in a crockpot on low for 6 hours. Remove chicken from marinade, let cool and bit, shred and set aside.

2) Preheat oven to 350º. Pam-spray a 13 x 9" baking dish. In a large pot combine drained and crushed Rotel, cream cheese and chicken. Cook stirring constantly until cream cheese melts. Spoon 2-3 tbsp. of this mixture into each tortilla. Roll the tortillas and place seam side down in the baking dish. Sprinkle with Pepper Jack and drizzle the half and half over the tortillas. Cover with foil and bake 30 minutes. Take the foil off and cook for another 15 minutes until golden brown.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
6 hours plus 45 minutes

 

 

 

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