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Easy Enchiladas

What I love most about this recipe, besides that it’s ridiculously easy, is I can adjust it to use whatever leftovers or fillings I have on hand. It’s always a winner with my family. —P Richards, Jupiter, Florida
  • Total Time
    Prep: 20 min. Bake: 30 min.
  • Makes
    8 servings

Ingredients

  • 1 medium onion, chopped
  • 1 tablespoon butter
  • 4 cups shredded cooked chicken
  • 1 can (4 ounces) chopped green chilies
  • 2 cans (10 ounces each ) green enchilada sauce
  • 1-1/2 cups half-and-half cream, divided
  • 12 corn tortillas (6 inches), warmed
  • 2 cups shredded Monterey Jack cheese
  • Shredded lettuce and chopped tomatoes, optional

Directions

  • In a large skillet, saute onion in butter until tender. Stir in chicken and green chilies; heat through.
  • In a small skillet over medium heat, combine one can enchilada sauce and 1/2 cup cream; heat through. Remove from the heat. Dip tortillas, one at a time, into warm sauce; place on a small plate. Place about 1/3 cup chicken mixture down the center of tortilla; sprinkle with 1 tablespoon cheese. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Repeat with the remaining tortillas, sauce and filling. Combine remaining enchilada sauce and cream with remaining sauce mixture; pour over enchiladas. Cover and bake at 350° for 30-35 minutes or until heated through. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted.
Nutrition Facts
1 each: 449 calories, 25g fat (14g saturated fat), 96mg cholesterol, 730mg sodium, 31g carbohydrate (2g sugars, 0 fiber), 24g protein.

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