South Of The Border Enchiladas Recipe

Name: South Of The Border Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 Tbsp. butter; 2 1/2 c. cooked chicken, diced; 3/4 c. diced green chiles; 12 (6-inch) tortillas; 3 c. shredded Monterey Jack cheese; 3 small onions, chopped; 3/4 c. diced mushrooms; 6 oz. cream cheese, diced; 1 c. sour cream; prepared salsa

Servings: persons

6 Tbsp. butter
2 1/2 c. cooked chicken, diced
3/4 c. diced green chiles
12 (6-inch) tortillas
3 c. shredded Monterey Jack cheese
3 small onions, chopped
3/4 c. diced mushrooms
6 oz. cream cheese, diced
1 c. sour cream
prepared salsa

1
In a large skillet, melt butter and saute onions approximately 10 minutes.
2
Remove from heat.
3
Stir in diced chicken, chiles and cream cheese; set aside.
4
In a separate skillet, quickly fry tortillas one at a time.
5
Turn once when they start to blister. Drain on paper towels.
6
Spoon chicken mixture on the center of each tortilla; roll up and place seam side down in a glass baking dish.
7
Top with sour cream and cheese.
8
Bake at 375u00b0 for approximately 20 minutes, until cream thickens and the cheese bubbles.
9
Serve with salsa.

1411

kcal

Calories

108

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.

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 6 Tbsp. butter, 2 1/2 c. cooked chicken, diced, 3/4 c. diced green chiles, 12 (6-inch) tortillas, and more.

Yes, South Of The Border 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.

South Of The Border Enchiladas

How did you like this recipe?

Frequently Asked Questions