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"Hunger is the best sauce in the world."--Cervantes

Creamy Chicken Enchiladas Recipe

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This recipe for Creamy Chicken Enchiladas is from Aunts, Aprons, Appetites and Anecdotes, 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:  
2 c. chopped cooked chicken
1 c. chopped green peppers
8 oz. salsa
8 oz cream cheese
8 - 6" flour tortillas
1 can cheddar cheese soup
1/4 c. half and half
Directions:
Directions:
Stir chicken, green pepper, 1/2 c. salsa and cream cheese in sauce pan over low heat until smooth. Spoon 1/3 c. of mixture into each tortilla and roll up seam side down in greased 9x12" pan. Heat soup and half and half in sauce pan over low heat until smooth. Pour over tortillas. Cover with foil. Bake at 375º for 30 minutes. Pour remaining salsa on top.
Preparation Time:
Preparation Time:
20-30 minutes
Personal Notes:
Personal Notes:
I substitute red peppers for the green as I am not a big fan of green peppers. You will need at LEAST 20-30 minutes prep time to trim the fat off the chicken, chop it up and cook it.

 

 

 

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