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Paula Deen Chicken Enchiladas Recipe

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This recipe for Paula Deen Chicken Enchiladas is from The Burnham Family Cookbook Project, 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:  
3 cups chopped, cooked chicken
8 oz cream cheese, softened
8 oz sour cream
8 oz pkg Monterey Jack cheese, shredded
1 onion, chopped
1/4 cup chopped fresh cilantro
2 cloves garlic, minced
1/2 tsp salt
1/2 tsp black pepper
24 (6 inch) corn tortillas
8 oz package Colby and Monterey Jack cheese blend

Tomatillo Cream Sauce:
28 oz can tomatillos, drained
14 oz can chicken broth
4 oz can chopped green chilies
2 tsp cumin
2 tsp chili powder
1/2 tsp salt
1 cup heavy whipping cream
Directions:
Directions:
Make sauce:
In a large skillet, combine tomatillos, broth, chilies, cumin, chili powder, and salt. Bring to boil over medium heat, reduce heat and simmer 20 minutes. Remove from heat.
Pour mixture into container of blender or food processor. Process until smooth. Return mixture to skillet. Stir in cream and cook 2 minutes on low.

Enchiladas:
Preheat oven to 350. Lightly grease 2 (9x13) baking dishes, In a large bowl, combine chicken and next 8 ingredients. Spoon 2 TBL chicken mixture down center of each tortilla, Fold sides over, enclosing filling. Place filled tortillas, seam side down, in a single layer in prepared baking dishes. Spoon sauce over enchiladas. Sprinkle with shredded cheese. Bake 35-40 minutes until hot and bubbly.
Personal Notes:
Personal Notes:
If you don’t want to make the tomatillo cream sauce, use bottled salsa verde or green enchilada sauce. Heat the sauce and add the cream as directed in recipe.

This recipe makes 2 pans. You can wrap one pan in foil and free for up to 2 months. Thaw in refrigerator overnight before baking as directed.

 

 

 

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