Creamy Chicken Enchiladas
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INGREDIENTS 2 cups cooked chicken, shredded or diced
1 can green chiles, diced
2 cups tomato purée
1 medium onion, chopped
2 cloves garlic, diced
3 tablespoons oil
1 pound Monterey Jack cheese, grated
3 chicken bouillon cubes
1 pint half-and-half
1 cup milk
12 flour tortillasSauté onion in oil. Add tomato purée, chiles, garlic and chicken. Simmer about 15 minutes.
Dissolve chicken bouillon in half-and-half and milk. Dip tortillas in milk mixture and roll chicken mixture inside. Place the enchiladas in baking dish.
Pour the remaining milk mixture over the enchiladas and sprinkle with grated cheese. Bake at 350 degrees for 25 to 30 minutes. Do not overbake or they get tough.