Linda’s Enchiladas (Revised)

May 26, 2023May 26, 20230 1
Linda's Enchiladas (Revised)
in Mexican

Prep

30 min

Cook

45 min

Ready In

1 hr 15 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

4 skinless , boneless chicken breast halves
water to cover
1/4 cup grated Parmesan cheese
2 cloves garlic , chopped
1 small onion , chopped
1 can chopped green chile peppers
1 clove garlic , chopped
1 package cream cheese
2 cups shredded Mexican cheese blend , divided
2 tablespoons olive oil
6 corn tortillas , or as needed
1 can green enchilada sauce
8 ounces sour cream
2 tablespoons milk , or as needed

Nutrision Information

Servings Per Recipe
6
Calories
660
Sugar
5g
Fat
45g
Linda's Enchiladas (Revised) are a classic Mexican dish that are perfect for any occasion. This recipe has been updated with the addition of green chile peppers and cream cheese for added richness and flavor. The chicken is first boiled and then mixed with a delicious blend of Mexican cheese and spices. The enchiladas are then topped with a creamy sauce made from green enchilada sauce, sour cream, and milk. The result is a mouth-watering dish that is perfect for family dinners, potlucks, or even as a make-ahead meal.

Instructions

1.Preheat oven to 350 degrees F (175 degrees C).
2.Put chicken breasts in a large pot and cover with water; bring to a boil. Cook until chicken is no longer pink in the center, about 25 minutes. Drain and shred chicken.
3.Combine shredded chicken, Parmesan cheese, chopped garlic, and onion in a bowl.
4.Saute chopped garlic in a skillet over medium heat until lightly browned, about 2 minutes. Add the can of chopped green chile peppers and cook for 5 minutes. Stir in the package of cream cheese until melted.
5.Mix 1 cup of the Mexican cheese blend and olive oil into the chicken mixture.
6.Dip corn tortillas in enchilada sauce to coat both sides. Spoon about 1/4 cup of the chicken mixture onto each tortilla; roll up and place seam side down in a baking dish.
7.Pour remaining enchilada sauce over the top of the enchiladas. Sprinkle remaining 1 cup of Mexican cheese blend over the top.
8.Bake in preheated oven until cheese is melted and bubbling, about 20 minutes.
9.Combine sour cream and milk in a bowl. Drizzle over hot enchiladas.

PROS

Linda’s Enchiladas are packed with flavor and are a crowd-pleaser.
They are also great as leftovers the next day.

CONS

The dish can be high in calories due to the cheese and cream cheese.
The recipe requires a fair bit of prep work and is time-consuming.

HEALTH & BENEFITS

The chicken in this recipe is a great source of protein while the green chile peppers provide vitamin C. However, the dish may not be the healthiest option due to the cheese and cream cheese. The use of olive oil provides some heart-healthy monounsaturated fats.

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