Mexican

Stephanie's Enchiladas is for Dinner.

Stephanie's Enchiladas takes 60 minutes to prepare.

Stephanie's Enchiladas takes 60 minutes to cook.

Stephanie's Enchiladas makes 12 servings.

The ingredients for Stephanie's Enchiladas are:

4 boneless skinless chicken breasts or 1 whole chicken cooked and deboned
1 1/2 lb. Monterrey Jack Cheese grated
1 pint half and half cream
2 TB chicken Bouillon
2 TB flour
12 flour tortillas
3 qt. baking pan

Enchilada Sauce:
1 jar chili sauce
1 cup salsa
1 TB cumin
1 tsp. cayenne pepper
1/2 tsp. salt
1 tsp. pepper
3 TB Vegetable oil
1/4 onion
4 garlic cloves
1 TB Lime Juice
1 tsp. oregano

Here is how you make Stephanie's Enchiladas:

Put chicken (boneless skinless chicken breasts) in a crock pot and cook for four hours until tender. Shred chicken. In the blender add all ingredients for the Enchilada sauce and blend. Pour Sauce over chicken. In a saucepan pour cream and mix in flour and bouillon warm the cream slowly. When cream is warm have tortillas, chicken, cheese and baking dish ready to assemble the enchiladas. Dip tortillas in cream and cover completely till the tortilla is soft, lay the tortilla in the pan and fill with a spoonful of chicken topped with cheese and roll tight. Repeat this tightly packing all twelve enchiladas into the pan till full. Pour remaining cream over the top of the enchiladas and top with remainder of the cheese. Cover with tin foil and bake at 350 for 40 minutes.Serving Size:?6 2-cup servingsNumber of Servings: 12Recipe submitted by SparkPeople user MSTEPHANIE.

The nutritional information for Stephanie's Enchiladas is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 619.1

• Total Fat: 31.1 g
• Cholesterol: 111.0 mg
• Sodium: 1,328.7 mg
• Total Carbs: 43.3 g
• Dietary Fiber: 1.7 g
• Protein: 37.6 g

Stephanie's Enchiladas is Mexican cuisine.