Local Mexicans like to eat jalapeno cheese and chicken stew. I turned into experimenting with dishes containing those elements and got here up with this!! Totally to die for and get not anything however high-quality critiques from humans who’ve tried it! Give it a whirl… I promise your flavor buds may not remorse it. 🙂
- Ingredients :
° three chicken breasts or grilled chicken, cooked and chopped
° eight oz cream cheese, soft
° 2 – 10 g of Enchilada sauce (I am the usage of Old El Paso Green in this photo)
° five cups shredded cheddar or Monterey Jack cheese
° 12 flour tortillas tacos
- Directions :
Mix collectively shredded chicken (I shredded chicken breasts in a KitchenAid blender), cream cheese, half of can of enchilada sauce, and 1 cup cheese. Mix well. Pour the rest of the enchilada sauce right into a 9″ x 13″ skillet. Fill the tortillas with 2 tablespoons of the roll-on filling. Place the enchiladas seam facet down over the sauce withinside the baking tray, repeating to fill the skillet. Pour the second one can of sauce over the enchiladas and cowl with cheese. Bake for 25-half-hour at 350 degrees till warm and bubbling. Leave it for a few minutes earlier than serving.
One pan has crimson enchiladas and the alternative has green sauce.
If you want this recipe please – S H A R E -!