CREAMY PEPPERJACK CHICKEN ENCHILADAS

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INGREDIENTS

  • four hen breasts, cooked and lower into chunk dimension items
  • 10.5 ouncescan cream of hen soup
  • 1 pint bitter cream
  • four ouncescan Ortega inexperienced chilies, chopped
  • ½ cup chopped inexperienced onion
  • 9 medium dimension tortillas
  • ¾ lb. grated pepper jack cheese
  • ¼ lb. grated cheddar cheese

INSTRUCTIONS

  1. In a big bowl, mix soup, bitter cream, chilies, onions and pepper jack cheese collectively.
  2. Take out and put aside 2 cups of this combination.
  3. Add hen items to the unique cream combination bowl and blend collectively.
  4. Spray a 9×13 pan with cooking spray.
  5. Layer the underside of the pan with three tortillas ripped into fourths.
  6. Unfold ½ of the hen combination over the tortillas. .
  7. Rip three extra tortillas up and layer over the hen combination.
  8. Unfold the remainder of the hen combination over the tortillas.
  9. Layer with three extra torn tortillas
  10. Pour the two cups of sauce excessive of the tortillas. High with Cheddar cheese.
  11. Bake at 350 diploma for 40-45 minutes.
  12. High with a dollop of bitter cream and guacamole.

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