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

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 10x14" 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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