Three Cheese Chicken Enchiladas

Our favorite enchiladas!

12 Corn tortillas
Oil for frying
1 14oz can red Enchilada sauce
2 Chicken Breasts, cooked and shredded
4 oz cream cheese
2 cups shredded monterey jack cheese
1 cup shredded cheddar cheese
3/4 c sour cream
1/4 c chopped green onions
1/2 t cumin
salt and pepper

Combine cream cheese, sour cream, cumin, salt and pepper in a bowl. Add cheeses, green onions and shredded chicken.
Pour enchilada sauce into a pie plate or shallow dish
Heat oil in skillet and put one tortilla in at a time for a few seconds to soften. Drain on paper towels.
Take each tortilla and dip into enchilada sauce then fill with 1/3 c of chicken filling and roll. Place seam side down in a 9×13′ pan and top with remaining sauce. Sprinkle with additional cheese if you’d like and bake at 350 for 30 minutes. Top with shredded lettuce, chopped tomatoes, additional sour cream, etc.

2 comments on “Three Cheese Chicken Enchiladas

  1. Hey you! I’m just loving all of your recipes and I have a question for your tech guy 🙂 Is there a way to print out an individual recipe? I’m perfectly capable of writing them down, just thought I’d check it out.

    Later tater!

  2. (From the Tech Guy)

    You can now print recipes in a nice, printer friendly format free of pictures and nonessential stuff.

    Print away!

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