The BEST Chicken Enchiladas

Many of you have eaten these enchiladas at my house, but they are mom's specialty. They are more work than I like to spend for a typical dinner, but they are always a big hit for company!

- 3 c. chicken, boiled and chopped
- 1 (4 oz) can green chilies
- 1 can green enchilada sauce
- 1/2 c. chopped onion
- 1 tsp. garlic salt
- 1 small carton (whipping) cream
- oil (enough to fill bottom of frying pan)
- 8 oz. Monterrey Jack cheese, shredded
- corn tortillas (about 12)

- Pour cream in bowl and mix in garlic salt.
- Mix green chilies, chicken and chopped onion together in another bowl.
- Pour thin layer of cream to cover the bottom of baking dish (9x13).
- Heat oil in frying pan and get tortilla soft in it (set on paper towels to absorb excess oil).
- Dip tortillas in cream, fill cneter with chicken mixture, cheese and some green enchilada sauce.
- Roll tortilla and place, seam down, in dish.
- Pour remaining enchilada sauce and cream over top.
- Bake at 350 degrees for 20 minutes, covered.
- Sprinkle remaining cheese and bake, uncovered, 5 more minutes.


Kirsten said...

Marci I love this blog! Everything your post sounds sooo good! I'm excited to try some of them :)

Kathy said...

Yum, can't wait to try this but I need your help first... is the small carton of cream - whipping cream or sour cream?

Marci said...

It's whipping cream...I'll have to change that!

Kathy said...

Finally made these - they were wonderful!!! Since you LOVE enchiladas... here's a really good one if you want to give it a try -- it's the Southwestern Chicken Enchiladas!!! yummm...

It has pecans in it, but don't let that scare you - you don't even taste them but they really do add a wonderful texture!!! Let me know if you ever give it a try!

Dave and Brittany Johnson said...

These look so delicious! I would like to make them soon I just have a couple questions. How much green enchilada sauce do you put in each enchilada? Also when you pour the green enchilada sauce and cream over the enchiladas do you mix them together first? Can you soften the corn tortillas without the oil? Thanks so much! Can't wait to make them!

Marci said...

Brittany, I'm not sure exactly how much enchilada sauce I put in...usually a big spoonful and drizzle it along the center. The main reason to do it is to keep them nice and moist inside. I don't mix the cream and enchilada sauce before pouring, but you could, wouldn't make a difference. And you can soften the tortillas without oil, but it does help keep the corn tortillas together (they fall apart much more easily than flour). If making for company, I always fry them (because anything fried tastes better :-), but for our family I usually stick 3 in a paper towel, wrap it up and microwave for 30 seconds. It will soften them up and make them easier to work with. Good luck!

Dave and Brittany Johnson said...

Thanks so much Marci! I'll be trying them soon! :)