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El Durango Enchiladas Ranchero
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- #16094
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 large can mild green chili enchilada sauce
12 ounces cream cheese, sliced lengthwise 1/4 inch thick
1 small onion, sliced
15 corn tortillas (small)
2 cups diced cooked chicken
2 cups shredded Monterey jack cheese
directions
Lightly cook tortillas in oil; place on plate with paper towel to drain. Cool at room temperature 45 minutes to 1 hour.
Pour sauce into a bowl; add onion. Pour a little sauce in the bottom of a 13" x 9" baking pan.
Take 1 cool tortilla at a time and place a slice of cream cheese in the middle of tortilla. Top with some diced chicken; add some shredded cheese and roll up. Place into pan and repeat with remaining tortillas.
Pour remaining sauce over tortillas and top with more shredded cheese. Cover and cook for 40 minutes at 350 F.
Serve with refried beans, Spanish rice and a mixed salad.
added by
gennyblake
nutrition data
Nutritional data has not been calculated yet.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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