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Three Cheese Chicken Enchiladas

2 medium onions, chopped
2 garlic cloves, pressed
3 tablespoons olive oil
4 cups cooked chicken, chopped
2 (14 1/2 ounce) cans Mexican-style tomatoes
1 (4 1/2 ounce) can green chilies, chopped and drained
12 teaspoon salt
2 tablespoons fresh cilantro, chopped or 2 tablespoons dried cilantro
4 ounces goat cheese
24 (6 inch) flour tortillas
2 cups half-and-half
1 teaspoon chicken bouillon granule
2 cups shredded monterey jack cheese
2 cups shredded cheddar cheese


Saute onion and garlic in hot oil in a dutch oven over medium-high heat until tender. Stir in chicken and next three ingredients. Bring to a boil, reduce heat and simmer. Stir occasionally for 15 minutes. Stir in cilantro and goat cheese. Spoon about 1/4cup chicken mixture down center of each tortilla; roll up tortillas and place seam side down in 2 lightly greased 13x9 inch baking dishes. Heat half and half and bouillon granules in a large sauce pan over low heat until granules dissolve. Pour over tortillas. Bake covered at 350 degrees for 10 minutes uncovered and back 10 more minutes. Sprinkle with shredded cheeses; and bake 5 more minutes. Serve with Spanish Rice.

Source: www.food.com