Cbl'S Enchiladas Recipe

Name: Cbl'S Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Filling:; 1/2 cup white onion, diced small; 1/4 cup red bell pepper, diced small; 2 cup tomatillos, washed and diced (you can also use 8 ounce can of salsa verde if you cannot find fresh tomatillos); 3 cups shredded chicken; 1 tablespoon minced pickled jalepenos (can be omitted); 1 teaspoon garlic minced; 1/1 teaspoon kosher salt; 1/4 teaspoon black pepper; 3 cups shredded chicken; 1 tablespoon minced pickled jalepenos (can be omitted); 10 8 inch flour tortilla; 3 tablespoons cilantro; 10 ounce services of soft swiss or cream cheese; 12 ounces monterey jack shredded cheese, 2 ounces reserved for topping; 2 15 ounce can red enchilada sauce (mild or medium)

Servings: persons

Filling:
1/2 cup white onion, diced small
1/4 cup red bell pepper, diced small
2 cup tomatillos, washed and diced (you can also use 8 ounce can of salsa verde if you cannot find fresh tomatillos)
3 cups shredded chicken
1 tablespoon minced pickled jalepenos (can be omitted)
1 teaspoon garlic minced
1/1 teaspoon kosher salt
1/4 teaspoon black pepper
3 cups shredded chicken
1 tablespoon minced pickled jalepenos (can be omitted)
10 8 inch flour tortilla
3 tablespoons cilantro
10 ounce services of soft swiss or cream cheese
12 ounces monterey jack shredded cheese, 2 ounces reserved for topping
2 15 ounce can red enchilada sauce (mild or medium)

1
In a large skillet saute the onions, bell pepper, and tomatillo (or salsa verde) till just soft. Add garlic and jalpenos if using.
2
Add the chicken and the spices and cook till just heated through.
3
To assemble:
4
In two 2 quart oblong baking dish spray with olive oil. Also spread about 1/4 cup of the red enchilada sauce on the bottom of the dish.
5
Take a tortilla and place an ounce of the soft swiss or cream cheese and spread.
6
Add about 2 tablespoons of the chiken mixture, add a pinch of the minced cilantro.
7
Srinkle an ounce of the monterey jack cheese and roll the enchiliada up.
8
Plase seam side down in the prepared backing dish. Continue this process till all 10 tortillas are filled.
9
Pour the red enchilada sauce over the rolled tortillas spreading with a spoon to make sure all surfaces are covered with the sauce.
10
Sprinkle 2 ounces of shredded cheese over the top and bake for 35 minutes in a 350 degree oven still the sauce is bubbling nad the cheese is melted.

2109

kcal

Calories

Fat

198

Carbs

163

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Filling:, 1/2 cup white onion, diced small, 1/4 cup red bell pepper, diced small, 2 cup tomatillos, washed and diced (you can also use 8 ounce can of salsa verde if you cannot find fresh tomatillos), and more.

Yes, Cbl'S Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cbl'S Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions