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Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas is from The LSPC Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (10 2/4 oz.) can cream of chicken soup
1 (12 oz.) bottle mild green chili salsa
3/4 cup chopped cilantro, divided use
1/2 tsp. ground cumin
2 cups shredded cooked chicken, turkey, beef, or pork (I use Rotisserie chicken)
1 1/2 cups shredded Mexican-style cheese blend
1 1/4 cups frozen corn, thawed
1 (4 oz.) can chopped green chiles
12 corn tortillas, warmed as package directs
2 cups shredded romaine lettuce
1 cup diced tomato
1 Hass avocado, diced
1/2 cup diced red onion
Accompaniment: sour cream
Directions:
Directions:
Heat oven to 350º. Coat a 13X9 baking dish with non-stick spray.
Sauce: Whisk soup and 1/2 can water in a bowl until smooth. Stir in salsa, 1/4 cup cilantro, and cumin.
In another bowl, combine chicken, 3/4 cup each cheese blend and sauce, the corn, chiles and remaining cilantro. Working with 1 tortilla at a time, spoon a scant 1/3 cup chicken mixture down the center; roll up and place seam side down in baking dish. Pour remaining sauce over top; sprinkle with remaining cheese. Cover dish with nonstick foil. Bake 30 minutes, uncover and bake 20 minutes longer, or until sauce bubbles around edges and cheese has melted.
To serve: Sprinkle with some of the lettuce, tomato, avocado, and onion. Serve remaining amounts on the side.

 

 

 

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