Creamy ChickenEnchiladas


  • 4 boneless and skinless chicken breasts
    1 tablespoon vegetable oil
  • 1/2 an onion chopped into small pieces
  • 2 minced garlic cloves
  • 1 can of diced green chilies 4 ounces
  • 1 can of red enchilada sauce 10 ounces
    cups of Monterey Jack cheese shredded
    •8 eight-inch flour tortillas
  • 1 package of cream cheese softened (8
  • 1/4 cup of sour cream.

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  1. Preheat the oven to 350°F (175°c) and
    lightly grease a 9×13 inch baking dish.
  2. In a large pan, heat the vegetable oil over
    medium-high heat. Cook the chicken
    breasts until they are browned on both
    sides and fully cooked, which should take
    around 5 to 7 minutes per side. Once
    done, remove from heat and shred the
    chicken using two forks.
  3. Add the chopped onion and minced garlic
    to the pan and cook until softened. Then,
    mix in the diced green chilies, red
    enchilada sauce, shredded Monterey Jack
    cheese, softened cream cheese, and sour
    cream. Stir until the cheese is melted and
    the mixture is well blended.
  4. Spoon a portion of the chicken mixture
    onto each flour tortilla and roll them up.
    Place the rolled-up tortillas in the prepared
    baking dish. seam-side down.
  5. 5. Bake in the preheated oven for 20 to 25minutes, or until the enchiladas areheated through and the edges are goldenbrown.6
  6. . Let the dish cool for a few minutes beforeserving and garnish with your favoritetoppings such as sour cream, avocado,and cilantro.

Enjoy !

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