Ingredients: |
Ingredients: Utensils: Can opener, 9” square corning ware dish (or similar) with lid, Grater (optional), Large cooking spoon, Large mixing bowl
Ingredients:
Shredded cheddar cheese or a one 1lb brick that will be shredded
1 large can of chicken chunks (or ¾ - 1lb fresh chicken strips)
2 cans cream of chicken soup (preferably light)
1 small onion (yellow or white) but preferably sweet or a small bunch of chive onions
4-6 ounces of salsa (mild is easier for those with stomach issues or skin problems)
6-8 corn tortillas
6-8 medium tomatoes (or 1 or 6 ounce can of tomato sauce)
About 4 ounces of water
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Directions: |
Directions:If using fresh chicken strips, cut them into small cubes and fry them (or if using a large can of chicken chunks, open the can and drain the water off. Put either the fried chicken cubes or chicken chunks into a large mixing bowl and add one can of the cream of chicken soup. Cut up the small onion, chop it up, fry the onion pieces while the fresh chicken cubes are being fried and add to the mixing bowl with the chicken. If using the canned chicken fry up the onion pieces and add to the mixing bowl when done. Shred the pound of cheddar cheese
Open the jar/can of salsa
Microwave on high the 6-8 corn tortillas
Get out the corning ware dish or other microwavable dish. Doing two tortillas at a time add the chicken and onion mixture to the corn tortillas; add a little shredded cheese and a tablespoon of salsa to the mixture in each tortilla, wrap each tortilla mixture with its tortilla and flip the enchilada so that the flaps of each enchilada are facing down. When the dish is filled with its 6-8 enchiladas take the remaining can of cream of chicken soup, open, and put in the large mixing bowl, add some water (just enough) to obtain a fairly even but thick consistency. Pour this mixture over the enchiladas; add the remainder of the shredded cheese, to the top of the enchiladas. If desired, add some mild salsa on top the shredded cheese and cream of chicken soup for extra flavor.
Put in 1100 watt microwave for 8-10 minutes or, 10-12 minutes in a 700 watt microwave.
Remove from microwave and let cool for 5 minutes.
Serve and enjoy. |
This recipe for Chicken Enchiladas is from