Chicken Enchiladas by Sher
photo by lovezu
- Ready In:
- 30mins
- Ingredients:
- 10
- Yields:
-
2 tortillas
- Serves:
- 12
ingredients
- 1 1⁄2 - 2 lbs boneless chicken (I use tenderloins)
- 2 tablespoons margarine
- 1 (8 ounce) package cream cheese
- 1 1⁄2 cups sour cream (i use tillamook tub)
- 1 (10 1/2 ounce) can cream of mushroom soup
- 1 (4 ounce) can green chilies, diced
- 1 small onion
- 1 (16 ounce) can green enchilada sauce, largest one
- 12 -16 corn tortillas (depending on size and how full you stuff them)
- 1 -2 lb colby jack cheese, shredded
directions
- Preheat oven to 350,.
- melt 2tbs margarine in a frying pan on low.
- dice chicken into small 1/4-1/2 inch pieces, chop onion and combine both chicken and onion into frying pan; raise burner temp to medium.
- cook chicken & onion on medium heat until chicken is completely done, no longer pink.
- add 1 package cream cheese, 3/4 can of diced chillies, cook on medium low until cream cheese is melted. Stir often.
- Remove From Heat.
- In a large Bowl combine sour cream, mushroom soup, the rest of the green chillies, the entire enchilada sauce can. Mix thoroughly!
- For each enchilada: one tortilla, add shredded cheese, spoon some chicken mixture in, then roll. Place the filled tortilla seam side down in a large baking dish. Repeat until mixture is gone or pan is full ;).
- pour the Enchilada sauce mix over the top of the rolled tortillas. Spread evenly covering the entire pan. Sprinkle cheese on top.
- Bake at 350 degrees until cheese is melted and sauce is bubbly.
- Let cool 10 minutes before serving!
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!