Chicken Enchiladas
- Ready In:
- 35mins
- Ingredients:
- 14
- Serves:
-
12
ingredients
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1⁄2 teaspoon oregano
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 1⁄2 lbs boneless skinless chicken breasts
- 1⁄3 cup cream cheese
- 1 1⁄4 cups green enchilada sauce (Verde Sauce)
- 1 (10 ounce) can Rotel tomatoes & chilies, drained
- 1 (10 3/4 ounce) can cream of mushroom soup
- 16 ounces sour cream (Daisy Brand)
- 12 corn tortillas or 12 flour tortillas
- 2 cups shredded Mexican blend cheese
directions
- Combine the onion powder, cmin, chili powder, oregano, salt, and pepper. Coat each of the chicken breasts thoroughly with the seasoning blend. Grill each side for about 5 minutes or until cooked through. Allow to rest for 20 minutes then pull apart with two forks to shred.
- Cut cream cheese into chunks. Place cream cheese, Verde sauce, drained Rotel, and mushrooom soup in a pan. Heat on medium low, until cheese melts (don't boil). Take off of the heat and add the Daisy Brand sour cream.
- Warp tortillas in a damp paper towel and microwave for about 30 seconds to soften. In each tortilla, spoon 1 1/2 Tablespoons of the sauce and some of the shredded chicken. Roll tortilla up; and place seam side down in a 9z13 inch casserole pan.
- Pour remaining sauce over the top of the enchiladas. Sprinkle with the Mexican cheese and bake at 350F for about 30 minutes, or until hot and bubbly.
- Recipe can be frozen and cooked later. If cooking frozen, increase cooking time to 1 hour and cook covered for the first 40 minutes.
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