Wednesday, November 9, 2011

Lone Star Chicken Enchiladas

I got this recipe from one of my Taste of Home magazines.  I LOVE when that little gem of a magazine arrives in my mail each month.  So many good recipes that are tried and true!  This one is actually an award winning recipe.  And I'm all about trying award winning recipes!  Especially enchiladas.  My fave.  These were soooo good and did not disappoint!  I will definitely be making these again.  Soon.

Lone Star Chicken Enchiladas
3 boneless, skinless chicken breasts
1 can diced tomatoes
1 can green chilies
3/4 cup salsa verde
1 tsp. cumin
2 1/2 cups whipping cream
3/4 tsp. salt
12 to 18 corn tortillas
2 cups shredded cheese

Put chicken, diced tomatoes, green chilies, salsa and cumin in crockpot.  Cook on low for 4 - 6 hours.  Shred chicken.  In a bowl, mix whipping cream and salt.  Dip tortillas in whipping cream then top with about a 1/4 cup of chicken mixture.  Roll up and repeat until pan is full.  Pour remaining cream on top and sprinkle with cheese.  Cover and bake at 350 degrees for 35 minutes.


Becki M said...

My best friend is a huge mexican fan, but just found out that she has developed a late in life SEVERE (talking epi-pen here) allergy to tomatoes. Would this recipe work without the tomatoes? She can have the salsa verde because it is made with tomatillos, but the diced tomatoes would be an issue. I'm on the hunt for some good recipes that will help fill the void of her mexican love, without sending her to the hospital. =D Any suggestions would be appriciated.

Anonymous said...

I think these would be just as good without the tomatoes. We have a pork enchilada recipe on here that is so good. It has salsa but you could totally omit it. I hope that helps!! Have a great weekend!

Anonymous said...

The honey lime enchiladas are great too.

natalie todd said...

I made these tonight for dinner. My husband likes the honey lime ones better... He is obsessed them. They were definitely good. I woud use half the cream though. Pretty runny with all that cream

Anonymous said...

I actually felt like the amount of cream was perfect and not too runny at all. So I guess it depends on your preference or how many tortillas you use. I used 18.

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