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Chicken Enchiladas

January 4, 2011

My friend Lucinda brought us this casserole after the birth of one of our babies.  Years later it has become a family favorite.

Chicken Enchiladas

Serves: 10-12

Preparation Time: 20 mins.

Cooking Time: 40 mins.


4-6 chicken breasts, cooked and shredded

2 green peppers, chopped

1 lg. onion, chopped

6 cloves garlic

2 T. chili powder

2 t. salt

8 oz. cream cheese, softened

2 cans cream of chicken soup

2 T. lemon juice

4-6 chicken breasts cooked and shreeded

12 7” tortillas

2 c. shredded cheddar cheese


Preheat oven to 350 degrees.

Grease 9×13 dish.

In a wok or skillet, sauté chicken, green pepper, onion and garlic, chili, powder and salt.

In a separate bowl, beat cream cheese until smooth.

Add soup and lemon juice; mix well.

In the 9×13 dish, layer tortillas, meat mixture, cheese, soup. Repeat 2 times. See diagram below.

Bake covered at 350 degrees for about 35 mins, bake uncovered for another 10 mins.
















2 Comments leave one →
  1. January 4, 2011 6:05 pm

    I LOVE enchiladas and I’ve only made them once but reading this recipe is making me wanna try to make them again. Nice post.

    • January 5, 2011 7:47 am

      You must’ve caught my post just as I published! When I went back to double check it, I realized that I had left out one adjustment I made to the original recipe–I use only 8 oz. of cream cheese and not 16 oz. like my friend does. I made those changes and re-posted recipe. Let me know how the recipe works for you! Happy New Year!

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