I've had a lot of chicken enchiladas in my days, but none have even come close to these babies! We could eat these every day and never get sick of them. I love that there is no canned soup in this recipe and, while you could make them with regular tortillas, I think the sprouted wheat tortillas are the secret ingredient and so much better for you. (you can find them at any health food store...definitely worth it!)
Here's what you'll need:
1 tbsp. butter
1 can mild Rotel (tomatoes and green chilis), drained
1 (8 oz) pkg. cream cheese
1 can white beans
2 cups chopped, cooked chicken breast
8 sprouted wheat tortillas
2 cups shredded monterey jack cheese
1 pint heavy whipping cream (not sweetened)
Directions ~ Preheat oven to 350. Grease 9x13 baking dish. Melt butter in large skillet over medium heat. Add rotel and saute 1 min. Stir in cream cheese and chicken and cook, stirring constantly until cream cheese melts. Add beans. Spoon chicken mixture down the center of each tortilla. Roll up tortillas and place seam side down in baking dish. (I like to put a little bit of the sauce on the bottom to help them not stick)
Sprinkle with monterey jack cheese and drizzle with whipping cream.
Cover with foil and bake at 350 for 30 minutes. Remove foil and bake another 15 minutes or until cheese is melted and golden brown.
2 comments:
I made these this past week - amazing.
Pierce loved them, but for me, I'm more of a spicy kind of person and like a little kick to my enchiladas- these were a little too sweet for me. But I loved the Rotel taste. So, next time I'm going to add another can of Rotel - half to the mixture and half with the whipping cream. I think this will help it not be as sweet and I'll be able to recognize the Rotel better!
Great recipe though!!!
Did you use plain whipping cream or sweetened? That could be why it's too sweet :) Maybe?
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