Chicken Enchiladas Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Filling: 1/2 cup chopped onions (or 2 T. dried onions)
1/4 cup (1/2 stick) butter or margarine
1 8 oz. can diced green chiles
8 oz. cream cheese
1 tsp. cumin
1/2 tsp. chipotle chili pepper (if you don't have it, just add a little more cumin)
1 tsp. salt
6 cooked chicken breasts
Sauce: 1 (10 oz.) can cream of chicken soup
1 cup Mexican sour cream
1 cup green enchilada sauce
1 2 cup bag of shredded Mexican cheese
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Directions: |
Directions:Sauté onion in butter until browned (or add dried onion). Combine chicken and cream cheese in food processor until smooth. Add remaining ingredients. Spoon about 3 tablespoons of the chicken mixture near the edge of each tortilla and roll to enclose the filling. Place the tortillas seam side down in a greased 3 quart baking dish (or place parchment paper in pan - easier clean up!)
Combine soup, sour cream, enchilada sauce and cheese and mix well. Spoon evenly over the tortillas. Bake, covered with foil at 350º for 25 minutes or until heated through. Bake until cheese melts. |
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Number Of
Servings: |
Number Of
Servings:12 |
Preparation
Time: |
Preparation
Time:Filling - 1/2 hour, enchiladas - 1 hour |
Personal
Notes: |
Personal
Notes: I bake the chicken in the oven for an hour, a day or two before serving. I cover the breasts with water and add a tablespoon or so of chicken broth base, and cover with foil while baking, then chill in refrigerator until ready to serve.
On serving day, I chop and combine ingredients, fill enchiladas, and bake.
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