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Categories:
chicken breasts cream cheese green enchilada sauce flour tortillas onion powder chili powder red pepper oregano salt cornstarch garlic powder cumin
Viewed: 89 - Published at: 4 years agoIngredients
- 4 chicken breasts, shredded
- 1 (8 ounce) package cream cheese
- 1 (28 ounce) can green enchilada sauce
- 3 -4 cups Mexican blend cheese
- 8 large flour tortillas
- 2 teaspoons onion powder
- 1 teaspoon chili powder
- 1/2 teaspoon dried red pepper, Crushed
- 1/4 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon cornstarch
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin, Ground
Method
- Cook chicken and shred.
- Season and cook with 1/2 Cup water. Simmer until water is gone.
- Add cream cheese and melt.
- Pour a layer of enchilada sauce in the bottom of a 9x13 inch pan.
- Divide the filling into 1/8ths.
- Place filling in middle of tortilla and sprinkle with cheese.
- Roll tortilla and place seam side down in pan.
- Cover with remaining sauce and top with cheese.
- Cook at 350* 35-45 minutes, until bubbly.
