Robin's Chicken Enchiladas Recipe
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based on 1 vote
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Category: |
Category: |
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Ingredients: |
Ingredients: corn tortillas
cooked, shredded chicken
shredded Monterey or colby Jack cheese or Mixed Mexican (like Dad)
1-2 cups chicken broth
1 pint sour cream
1 can Cream of mushroom soup
1 can Cream of chicken soup
1 (4 oz) can diced green chillies
A few sliced black olives if desired (not chopped)
1 tablespoon cumin
1 tablespoon chili powder
Salt and pepper to taste
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Directions: |
Directions:Toss chicken, with a tsp of the cumin and chili powder salt and pepper and set aside. .
Mix Soups , broth , green chilis , and remaining seasonings in Dutch oven . Cook over medium until all combined . Add sour cream and stir in until blended . Add olives if desired .
Assemble enchiladas by placing chicken mixture in a tortilla and adding an ample amount of cheese . Close as best you can and place seam down in 9 x13 Pyrex dish . Fill pan . Pour the sauce over enchiladas and top with remaining cheese.
Bake at 350 until it bubbles and the cheese melts . . |
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Number Of
Servings: |
Number Of
Servings:12 |
Preparation
Time: |
Preparation
Time:1 hour + |
Personal
Notes: |
Personal
Notes: Several hints- I dip my tortilla in the warm sauce before filling it to make it pliable . Just lately I've been using two tortillas where the enchiladas wouldn't be too runny . Also , it is perfectly fine to debone a rotisserie chicken and use it . Always let them rest 20 minutes or more so they will firm up before serving .
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