Forums Forums General Forums The Recipe Swap Paul, could you please open link for Dawn’s Creamy Chicken Enchiladas. Thank you

  • Paul, could you please open link for Dawn’s Creamy Chicken Enchiladas. Thank you

     marilynfl updated 1 month ago 3 Members · 4 Posts
  • marilynfl

    Member
    October 30, 2021 at 2:50 pm
  • paul

    Administrator
    October 30, 2021 at 3:09 pm

    This is the correct url:

    Dawn/MO’s Creamy Chicken Enchiladas

    is there a link to the old url somewhere that I could cleanup?

    • marilynfl

      Member
      October 31, 2021 at 5:23 pm

      Thank you! I’ll look around for other links

  • marg-cdn2

    Member
    October 30, 2021 at 8:24 pm

    That’s odd. I just made these last week with Txgiving turkey. I have a different recipe for Dawn’s.

    CREAMY CHICKEN ENCHILADAS (serves 5-6)

    3 garlic cloves, chopped,

    1 large onion, chopped

    2 T butter

    2 C shredded cooked chicken

    2 C picante sauce (PACE Medium)

    3 oz cream cheese

    1 T ground cumin

    2 T chopped fresh cilantro

    1/2 C sliced black olives

    1 small green pepper, chopped

    2 C shredded Cheddar and Monterey Jack cheese

    10-12 corn tortillas

    vegetable oil

    chopped green onion for garnish

    Cook onion and garlic in butter until translucent. Stir in green pepper and continue to cook for a few minutes. Add chicken, 1 C of the picante sauce, cream cheese and cumin. Heat through, then add cilantro and olives. Add 1 C of the mixed cheeses, then set aside.

    Soften the tortillas in the oil. Heat about 1/4” of oil in a 10” sauté pan at medium-high. Put each tortilla in the oil for 3-4 seconds on each side, then drain on paper towels.

    Spoon some of the mixture onto each tortilla, roll up and place in a 10×14″ baking pan. Pour over the rest of the picante sauce, sprinkle the remaining cheeses on top, and bake about 15-20 minutes at 350°. Sprinkle with the green onion.

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