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Chicken Enchiladas in Creamy Chile Sauce Recipe

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This recipe for Chicken Enchiladas in Creamy Chile Sauce is from Favorite American Recipes, 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:  
3 boneless skinless chicken breasts, cooked and shredded
1 (10.75-oz.) can condensed cream of chicken soup
1 (10-oz.) can Rotel tomatoes with green chile
1 1/4 c. sour cream
1 c. chicken broth
1 tbsp. butter
1 small onion, chopped
1 (4-oz.) can chopped green chilies, drained
1 (1.25-oz.) package mild taco seasoning mix
1 bunch green onions, chopped, divided
1 c. water
2 c. Monterrey Jack Cheese
1/2 tsp. onion powder
1/2 tsp. garlic powder
12 medium size flour tortillas
1/2 c. chopped cilantro
Directions:
Directions:
1) Melt the butter in the skillet.
2) Add onions and saute until translucent (about 3-5 minutes).
3) Add shredded chicken, green onion, green chiles, taco seasoning, garlic and onion powder, and water. Cook 5 minutes.
4) Spoon chicken mixture into flour tortillas, top with shredded cheese, and roll up. Place seam side down in 9x13 inch pan.
5) Add cream of chicken soup, sour cream, rotel tomatoes, and chicken broth to skillet. Stir on medium heat until warm but not boiling.
6) Pour sauce over enchiladas and bake at 350º F (180º C) for 20 minutes. Top with extra cheese and bake for 5 minutes more. Garnish with additional green onions and cilantro.

 

 

 

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