Chicken Enchiladas

Submitted by Kosher Kook 2

"I use flour tortillas because that's what I prefer. Check out recipe #4957 for an excellent crock pot recipe for taco chicken meat. Can used canned, drained chicken in a pinch."

 

• Ready In: 50mins
• Ingredients: 8
• Yields: 12 enchiladas
• Serves: 6

ingredients

• 12 corn tortillas, softened
• 1⁄2 cup green onion, chopped
• 2 (10 1/2 ounce) cans cream of chicken soup
• 1⁄2 teaspoon salt
• 2 cups chicken, cooked & shredded
• 2 cups monterey jack cheese, shredded
• 2 (4 ounce) cans green chilies, chopped
• 1⁄2 pint sour cream

directions

1. Mix chicken, onion an dcheese together & set aside.
2. In medium saucepan, combine remaining ingredients over low heat and stir until bubbly.
3. Roll chicken/cheese mixture in tortillas, place in well-greased (or sprayed) 9X13 pan, seam-side down.
4. Pour soup mixture over all.
5. Bake at 350F 25-30 minutes.
6. Serve with salsa and tortilla chips, if desired.

Reviews

[rosie316]

This recipe is very good... and very different from regular enchiladas. I used the measurement converter (above the ingredient list) to make this down to six enchiladas for just hubby and myself. I, too, used flour tortillas (personal preference), and I poached 2 boneless-skinless chicken breasts in chicken broth (and then shredded), while the sauce was simmering. I did add some picante sauce to the soup for the color and flavor since I didn't have a can of diced chilies. I also sprinkled some shredded cheese over the enchiladas and sauce before baking. Thank you for posting this. (Made for PAC - Spring 2013)