How to Make Chicken Enchilada Parmesan Bake

Make everyone jealous of you tonight! Serve these delicious chicken enchiladas and instantly feel like a gourmet chef. I don't like Mexican food that makes my eyes water, so I made this recipe for those of us who want Mexican food, but don't like Jalapeños.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 4 Cooked, Shredded Chicken Breasts
• 1 Small Yellow Onion
• 1 Pkg Yellow Corn Shells
• 3 Cups Heavy Cream
• 1 (8 oz.) Philly Cream Cheese
• 2 Cups Shredded Cheddar Cheese
• 1 Pkt. Taco Seasoning
• 4 TBSP Butter
• 1/2 Cup Chicken Broth
• Plastic Disposable Gloves (unless you want sauce under your finger nails)

1. *You will want some disposable gloves for this one
   Sautee the diced onion in 2 TBSP Butter with shredded chicken
   Sprinkle with 1/2 the seasoning, add 1/2 Cup Cheddar, set aside
   (Thats your shell mixture.)
   *The cheese helps it stay together

2. For your sauce:
   Melt 2 TBSP Butter
   add chicken broth
   Add flour, whisk
   Add heavy cream and softened cream cheese
   When smooth& thickened, add the other 1/2 of taco seasoning

3. Put on your gloves
   Carefully dip shells in sauce on both sides
   Fill with chicken mixture, roll tightly
   Put face down in long greased casserole (8x11)
   Pour remaining sauce over top

4. Top with the rest of the cheddar
   Sprinkle with parmesan cheese
   Bake at 375' 30-40 minutes
   Top with lettuce shreds and sour cream

Tips & Warnings

• Bake your chicken breasts for 45 minutes. Doing this ahead of time makes the prep work easy.
• Make your sauce as your chicken shreds and onions are sautéing
• Set your sauce pan right next to your casserole dish when dipping the shells in
• There is some danger of eating the entire pan if you are alone, so invite 2-3 friends over

Resources

• Julies Recipe Party

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on 9/25/2009 This sounds easy and tasty. Great recipe. Keep up the good work. 5*