My sister gave me this quick and easy recipe for enchiladas years ago and it’s one of my absolute faves, seriously the best chicken enchiladas. Yes they have goat cheese in them which sounds weird but just trust me on this one. They are absolutely amazing.
Ingredients
4 cups Cooked Chicken, Shredded Or Chopped
2 whole Onions, Chopped
2 cloves Garlic, Pressed
3 Tablespoons Vegetable Oil
1 can (4.5 Oz. Can) Chopped Green Chilies
2 cans (14.5 Oz. Can) Mexican Stewed Tomatoes
4 ounces, weight Goat Cheese
2 Tablespoons Fresh Cilantro (or 2 Teaspoons Dried)
½ teaspoons Salt
24 whole 6 Inch Tortillas
2 cups Half-and-half
1 teaspoon Chicken Bouillon Granules
2 cups Shredded Monterey Jack Cheese
2 cups Shredded Cheddar Cheese
1. Shred or chop the cooked or leftover chicken.
2. Saute onion and garlic in hot oil on medium high heat until onion softens.e
3. Add the chicken, green chilies, and tomatoes then bring to a boil. Reduce heat and simmer stirring occasionally, about 15 minutes.
4. Add goat cheese and stir.
5. Add in cilantro and a bit of salt (to taste) and stir until everything is combined, then remove from heat.
6. Spoon about 1/2 cup or more (depending on how you like your enchiladas) of the filling into the tortillas and roll them up. Place the filled tortillas seam side down in a 9×13 pan.
7. Heat the half-and-half and bouillon in a sauce pan over low heat until granules dissolve. Pour over tortillas.
8. Bake at 350ºF covered for 10 minutes then uncover and bake for 10 minutes more. Sprinkle the cheeses on top and bake 5 more minutes. Enjoy! Oh, and this is GREAT to make for dinners when you need to serve lots of people or when you need to take a meal to someone. It makes a lot of enchiladas!
