My Creamy Chicken & Cheese Enchiladas
- Ready In:
- 1hr 5mins
- Ingredients:
- 23
- Yields:
-
8 Enchiladas
- Serves:
- 4
ingredients
- 1 tablespoon green bell pepper, minced
- 1⁄8 cup red onion, finely chopped
- 1⁄2 cup mushroom, finely diced chunks
- 1 tablespoon garlic, minced (about 1 clove)
- 1 1⁄2 teaspoons butter
- 1 cup carrot, shredded (about 1 large carrot)
- 2⁄3 cup milk
- 1 tablespoon butter
- 2 cups chicken breasts, cooked & shredded (grilled, boiled, rotisserie, your choice)
- 1 (10 1/2 ounce) can condensed mushroom soup
- 2 green onions, sliced (divided in half)
- 1⁄2 teaspoon season salt
- 1⁄4 teaspoon white pepper
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon onion powder
- 1⁄2 teaspoon Accent seasoning
- 1 chicken bouillon cube
- 1 (8 ounce) package colby-monterey jack cheese, shredded (set aside 1/2 cup)
- 1⁄2 cup sour cream (set aside half)
- 8 corn tortillas
- 2 cups lettuce, shredded
- 1 cup tomatoes, diced
- 1⁄4 cup guacamole
directions
- In a large sauce pan (note the size of the top of the pan make sure it is larger then your corn tortillas; this will be helpful latter on.) add green bell pepper, red onion mushrooms, garlic and 1 1/2 teaspoons butter; Sauté for 2 to 4 minutes until onions are translucent on medium-low.
- Add shredded carrot to sautéed onion mix sauté for 2 minutes; stirring constantly.
- Add milk chicken breast, condensed mushroom soup, 1/2 of the green onions, season salt, white pepper, garlic powder, onion accent and chicken bouillon; mix well; let simmer on low for 20 minutes (it gives the sauce time to mix the flavors well).
- Add 1/4 cup of the sour cream; mix well and remove from heat.
- Preheat oven to 350éF.
- Now is the time to make a little assembly line (trust me it makes it quicken when you do this)
-
ASSEMBLY LINE:
- Tortillas->Sauce->Cake Pan->Cheese.
-
Once you have set this up this is how you do it:
- Take 1 tortilla; dip into sauce flip onto other side of let each side sit for 5 seconds.
- Lay tortilla onto cake pan; sprinkle cheese; take a fork and fork out to fork fulls of chicken and vegetables out of sauce kind of drip off the sauce.
- Roll and make sure that the side where to tortilla closes is on the bottom.
- REPEAT: 7 more times.
- Once all the enchiladas are made and in the cake pan in a row. Pour remaining contents of the sauce pan onto of enchiladas. Next sprinkle the 1/2 cup cheese that was set aside on top of that.
- BAKE for 15 minutes (until edges of tortillas get crispy and golden brown).
- Sprinkle on top lettuce, then tomato, add dollops of the 1/4 cup remaining sour cream and guacamole on top of that.
- SERVE & ENJOY! -- .
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RECIPE SUBMITTED BY
Well lets see I'm a single mom of 2 my little girl whom is 8 and my little boy whom is 5. Just divorced, lets see I dance for a living; but I don't really mind it gives me a great paycheck and more time to spend with my babies.
I don't really have like a favorite cook book, but I've always cooked since I could remember, I learned from pulling up a chair to the counter top and watching both of my grandmothers both of which where profectional cooks as careers and my great-grandmother whom might as well took cooking as a career specially since she was the mother of 13 kids and pretty much spent all her time in the kitchen anyways. Some of my recipes I have revised to my own personal taste from my all of my grandmothers recipes; which is kind of cool becouse granny and her mother my nannie where both from Irland and my mama was born at Cherokee Reservasion, in North Carollina wich give me another side of learning how to cook great food besides American Indian food she also tought me about the type of food and how to cook it from the Blue Ridge Mountains; both of which have their own destintive taste and flair. I also learned how to cook Mexican and Tex-Mex food from living years in San Antonio, Texas and learned how to cook this type of food from my Step Grandmother and Step Father whom one grow up in Mexico and the other in Texas... I also grew up learning how to cook vegitarian since my dad is a hippy, lol,,, that was definitly interesting. And due to my X-Husband whom is Filipino tought me along with his mother and grand mother to cook some of their favorite dishes but I think my favorite one I learned from them was lumpia or also know as spring rolls here in the states and fresh lumpia....