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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Creamy Chicken Enchiladas Recipe

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This recipe for Creamy Chicken Enchiladas is from The Lawrence-Williams Family Cookbook, 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:  
Cooking spray
1/2 cup chopped green onion(white and part of green)
1 tsp. minced or chopped garlic(optional)
1 can (4 oz) diced green chiles (do not drain)
1 can (10 3/4 oz) cream of mushroom soup
1/2 cup sour cream
2 cups shredded roasted chicken breast meat
1 cup shredded sharp cheddar
6 (12 inch) flour tortillas
1/4 cup lowfat milk
Directions:
Directions:
Preheat oven to 350º. Coat 9 x 13 inch baking pan with cooking spray, set aside. Coat a small, nonstick saucepan with cooking spray and begin to heat on medium. Add green onions and garlic (if desired) and saute, stirring frequently, for two minutes. Stir in the green chiles, mushroom soup and sour cream and continue to heat for one minute. Remove 3/4 cup of the mixture and place in a medium bowl. Add chicken and 1/2 cup of cheese to bowl and stir. Fill each tortilla with about 1/3 cup ( slightly heaping) of chicken mixture and roll up. Place each enchilada seam-side down in baking dish. Add milk to remaining sauce and stir until smooth.
Spoon this mixture evenly over the rolled tortillas and sprinkle with the remaining 1/2 cup of cheese over the top. Bake 30-35 minutes, or until cheese is bubbly.

Note: additional can of cream of mushroom soup can be added to topping for a creamier sauce.

 

 

 

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