Leona’s Chicken Enchiladas

These are my go to pot luck enchiladas everyone loves them I also make them during the holidays

Time

prep 1:30       total 2:30

Yield

12 servings

Ingredients

Ingredients

For the Enchiladas
12 to 15 flour tortillas, md. size (8" - 10")
8 oz. green chilies, canned, chopped (I use Hatch)
3-1/2 C cooked chicken with Fajita Seasoning, chopped (see below)
1 pint heavy cream or
half-and-half
1 md. yellow onion, diced
2 lg. cloves garlic, smashed and diced
8 oz. cream cheese (light is acceptable)
1 lb. Mexican Blend Cheese
1 red bell pepper, diced
14 oz. can of corn, drained
2 cans black beans, rinsed and drained
1 chipotle pepper in adobo sauce, diced (more if you like it spicier)
Fajita Seasoning Mix
3 tbsp. cornstarch
2 tbsp. chili powder
1 tbsp. salt
1 tbsp. paprika
1 tbsp. sugar
2-1/2 tsp. crushed chicken bouillon cube
1-1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 to 3/4 tsp. cayenne pepper
1/4 tsp. crushed red pepper flakes
1/2 tsp. cumin

Instructions

Enchiladas

Sauté onion, garlic, red pepper and chipotle pepper in butter. Add chilies for a minute, and then add cream cheese. Stir until melted. Add chicken, beans and corn. Combine ingredients.

Fill the tortillas with the chicken mixture. Make the enchiladas, place in the pan (large enough to fit enchiladas), cover with cheese and then pour the heavy cream over the enchiladas. If you want to have very soft cheese, cover with foil. For a crispier top leave the foil off.

Seasoning

Combine all of the ingredients in a small bowl. Pour into small glass or plastic container, seal tightly and store in a cool, dry place. Makes the equivalent of 3 packets of commercial or purchased fajita seasoning mix.

Author's Comments

A really delicious recipe I have been using for years. Even people who do not like spicy foods like these. I am asked for the recipe over and over. Enjoy!

Similar Recipes

0 Recipe Reviews