Cheese And Chicken Enchiladas Recipe

Name: Cheese And Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups shredded cooked chicken (or browned ground beef); 1 (8 ounce) package shredded Mexican blend cheese (2 cups); 1 cup shredded cheddar cheese (4 oz); 2 sweet red peppers, chopped; 1/2 teaspoon chili powder; 1/4 teaspoon salt; 1/8 teaspoon cumin; 12 (6 inch) corn tortillas; 1 (19 ounce) can red enchilada sauce; 3/4 cup half-and-half

Servings: persons

2 cups shredded cooked chicken (or browned ground beef)
1 (8 ounce) package shredded Mexican blend cheese (2 cups)
1 cup shredded cheddar cheese (4 oz)
2 sweet red peppers, chopped
1/2 teaspoon chili powder
1/4 teaspoon salt
1/8 teaspoon cumin
12 (6 inch) corn tortillas
1 (19 ounce) can red enchilada sauce
3/4 cup half-and-half

1
Heat oven to 350u00b0F
2
Place cooked chicken in a large bowl. Add 1 cup of the Mexican cheese, all the cheddar cheese, 2 cups red peppers, chili powder, salt and cumin; toss to combine.
3
Wrap tortillas in damp paper towels; place in a microwave and warm at 100% power for 2 minutes. Alternatively, wrap tortillas in aluminum foil and warm in heated 350u00b0F oven for 10 minutes.
4
Whisk together enchilada sauce and half-and-half in a small bowl. Spread 1/2 cup evenly in bottom of a 13 x 9 x 2-inch baking dish.
5
Dip one side of a tortilla into sauce mixture in bowl; place, dipped side u, on a work surface. Spoon 1/4 cup chicken mixture across center of tortilla; roll up, enclosing filling. Place, seam side down, in sauce in baking dish.
6
Repeat with remaining tortillas and filling. Pour remaining sauce mixture in bowl over enchiladas in dish.
7
Chop remaining 1/2 cup red peppers. Sprinkle remaining 1 cup Mexican cheese over encholadas in dish. Top with chopped peppers. Cover baking dish with aluminum foil.
8
Bake enchiladas in heated 350 oven for 15 minutes. Remove foil. Bake enchiladas, uncovered, 10 minutes longer or until sauce is bubbly and cheese on top is melted.

686

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 2 cups shredded cooked chicken (or browned ground beef), 1 (8 ounce) package shredded Mexican blend cheese (2 cups), 1 cup shredded cheddar cheese (4 oz), 2 sweet red peppers, chopped, and more.

Yes, Cheese And Chicken 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.

Cheese And Chicken Enchiladas

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