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Perfect Chicken Enchiladas is for Dinner.

Perfect Chicken Enchiladas takes 10 minutes to prepare.

Perfect Chicken Enchiladas takes 240 minutes to cook.

Perfect Chicken Enchiladas makes 8 servings.

The ingredients for Perfect Chicken Enchiladas are:

8 Chicken Thigh, bone and skin removed
1 c. Kraft Mexican Style 4 Cheese Blend (2% Milk)
1/4 c. Cream Cheese
1/2 c. Sour Cream,
16 Corn Tortillas
1/4 c. Canola Oil
1 c. La Victoria Enchilada Sauce
1/2 Large Onion
4 cloves Garlic
1/4 c. Mrs. Dash Chipotle Mexican seasoning
1/8 t. salt
1/8. t. black or red pepper
1/8 t. garlic powder
t. chilli powder
1.5 c. Kraft Mexican Style 4 Cheese Blend

Here is how you make Perfect Chicken Enchiladas:

1. Blend all seasonings. Season Chicken thighs with 2 T of the mixture and bake on cookie sheet for 40 minutes at 350 degrees F.2. Fill large pot half way with water. Bring to boil, add onion, garlic and half of remaining seasoning mixture. 3. Cut chicken thighs into quarters and add to pot. Boil for 1 hour or until liquid has been reduced to 1/3.4. Strain chicken, retain liquid in separate bowl and pour back into cooking pot. Bring to boil, then reduce heat to medium-low, boil for 20 minutes to further reduce liquid. 5. Pick out any large chunks of onion or Garlic from chicken, while stirring chicken in the collander for about 3 minutes, until chicken is medium shredded.6. When 1/4th liquid remains in the pot, Add 1 cup cheese, cream cheese and sour cream. Stir and simmer until well mixed. Add shredded chicken to mixture, mix well and simmer for 30 minutes. Remove from heat and allow to cool for 30 minutes.7. While chicken mixture is cooling, heat 1/4 c. cooking oil in skillet on med-high heat. When oil is hot, cook each tortilla 10-sec each side and place on paper towel to drain. Place 4-tortillas on a paper towel, then place a paper towel on top and stack in this manner until all 18 tortillas are cooked. 8. Pour 1/2 c. enchiladasauce on the bottom of a large casserole dish. Place 3 T. of chicken filling onto a corn tortilla. Add 1 T. Cheese, roll up and place in casserole dish. Continute with remaining tortillas. Top with remaining 1/2 c. enchilada sauce, spreading evenly over rolled tortillas. Top with 1 c. shredded cheese and bake at 350 for 40-50 minutes or until cheese is medium golden brown around the edges. Remove from oven and allow to cool for 30 minutes before serving.9. Serve with1 T. Enchilada sauce, sour cream and salsa. per serving. Enjoy the best enchiladas!2 enchiladas per serving.Number of Servings: 8Recipe submitted by SparkPeople user MARVLESS33.

The nutritional information for Perfect Chicken Enchiladas is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 431.3

• Total Fat: 23.2 g
• Cholesterol: 90.3 mg
• Sodium: 715.8 mg
• Total Carbs: 29.1 g
• Dietary Fiber: 3.7 g
• Protein: 26.6 g

Perfect Chicken Enchiladas is Mexican cuisine.