Leona’s Chicken Enchiladas
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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
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 |
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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!
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