Got to Be NC
Recipe by: Lisa Prince

Cheesy Chicken Ham Enchiladas

Gail Fuller took home first place at the NC State Fair in the Ham it up Tar Heel Pork Challenge sponsored by the NC Pork Council with this winning recipe. A great twist on the traditional enchilada.

Servings: 8
Cook Time: Prep Time: 30 minutes; Total Time: 1 hour and 15 minutes
Meal Type: Entree
NC Ingredients: Ham, Chicken

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Ingredients

Filling:
2
cups shredded rotisserie chicken
1
cup Monterey Jack cheese - shredded
2
tsp. oil
1/2
small onion chopped
1/2
10 oz. can Rotel tomatoes and chilies
1/2
tsp. ground cumin
4
oz. cream cheese
1
4 oz. can diced green chilies
Enchiladas:
1
# deli HAM – sliced into 16 slices
3
Tbsp. butter
3
Tbsp. flour
2
cups chicken broth
1/2
tsp. ground cumin
1
tsp. chili powder
1
cup sour cream
1
4 oz. can diced green chilies - divided
1
cup Monterey Jack cheese - shredded

Directions

Preheat oven to 350 degrees.

  1. Grease 7×11 baking pan.
  2. Sauté onions in oil until soft.
  3. Mix in shredded chicken, 1 cup cheese, Rotel, cumin, cream cheese and green chilies and heat over low until cheeses have melted.
  4. Overlap 2 slices of ham. Fill with 2 tablespoons of chicken/cheese mixture and rollup.
  5. Place closely together in pan.
  6. In saucepan, melt butter, stir in flour and cook 1 minute.
  7. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
  8. Take off heat and cool slightly. Stir in other 1 can green chilies, cumin, chili powder and sour cream.
  9. Pour over rolled ham bundles and top with remaining cheese.
  10. Bake 40 minutes covered, remove foil and broil on high for 3 minutes to brown cheese.
 
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Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.