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Green Chile & Chicken Enchiladas
*a guest post
2 cups cooked chicken, cubed or 1 pint pressure canned chicken
6 oz cream cheese, room temperature
6 corn tortillas
1 can Rotel tomatoes
12 oz cheddar cheese, shredded
1 medium onion: 1/2 sliced and sauteed, 1/2 finely diced
1 can green chiles
1/2 cup sour cream
1/4 cup milk
salt to taste
Preheat oven to 350F
Mix cream cheese, sour cream and milk until smooth and creamy.
Add chicken, green chiles, finely diced onion and Rotel tomatoes, mix well
Cut 3 tortillas into quarters
Spray 9" square baking dish with pam
Place quartered tortilla in each corner, whole tortilla in center. Spoon layer of mixture over tortillas and spread evenly, sprinkle grated cheddar cheese over this and, repeat for remaining 2 layers. Top with sauteed sliced onion.
Cover with aluminum foil or lid, and bake 35 minutes. Remove foil, add another layer of cheddar cheese. Return to oven and turn on broiler 5 minutes, or until cheese melts and begins to bubble.
Recipe by: JD Provence for Canning and Cooking at Home
Photos by: JD Provence and Diane Baker for Canning and Cooking at Home
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