Ingredients
Scale
- 1 medium onion, chopped
- 1 medium garlic clove, minced
- 1½ tablespoons canola, vegetable or avocado oil
- 2 cups chopped cooked chicken
- 1½ 10-ounce cans Ro-Tel Diced Tomatoes and Chiles
- ¼ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh cilantro
- 3 ounces crumbled feta or goat cheese
- Twelve 6-inch flour tortillas
- 1½ cups half and half cream
- 1 teaspoon ground cumin
- 1 cup (4 ounces) shredded Monterey Jack cheese
- 1 cup (4 ounces) shredded cheddar cheese
- ¼ cup chopped fresh cilantro, for garnish (optional)
Instructions
- Preheat the oven to 350°F.
- Sauté onion and garlic in hot oil in a Dutch oven over medium high heat until tender. Stir in chicken, Rotel, salt, and pepper. Bring to a boil; reduce heat, and simmer for 15 minutes, stirring occasionally. Remove from heat and stir in cilantro and feta cheese.
- Spoon about ¼ cup of the chicken mixture down the center of each tortilla; roll the tortillas up and place them seam-side-down in a lightly greased 13×9-inch baking dish.
- In a small saucepan over low heat, whisk together half and half and cumin until combined and warmed. (Alternatively, heat in the microwave for about 2 minutes). Pour this mixture over the tortillas.
- Bake, covered with foil, for 10 minutes. Remove the foil and bake for an additional 10 minutes. Finally, sprinkle with shredded cheeses and optional cilantro, then bake for another 10 minutes.
Notes
You can substitute the chicken with turkey or any other protein of your choice.
Feel free to add more spices to enhance the flavor as per your preference.
Nutrition
- Serving Size: 1 enchilada
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 70mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.