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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Creamy Chicken Enchiladas Recipe

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This recipe for Creamy Chicken Enchiladas is from Clemmer 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:  
2-1/2 cups chopped cooked chicken (rotisserie works great)
1 can (10-3/4 oz.) condensed cream of chicken soup
1 pkg. (8 oz.) Shredded Colby & Monterey Jack Cheese
2 T taco seasoning Tbsp. (1/2 of 1-1/4-oz. pkg.)
1/2 cup low fat sour cream
3T chopped cilantro, divided
12 corn tortillas (8 inch)
1-1/2 cups enchilada sauce (hyvee brand was great)
Directions:
Directions:
MIX chicken, soup, 1 cup cheese, 1/2 cup sour cream and 3 Tbsp. cilantro. Spoon down centers of tortillas, adding about 1/4 cup to each; roll up.
PLACE seam-sides down, in 13x9-inch baking dish sprayed with cooking spray; top with enchilada sauce and remaining cheese.
BAKE 350’ - 25 min. or until heated through. Top with remaining sour cream and cilantro if desired

©KraftFoods:
www.kraftrecipes.com/recipes/creamy-chicken-enchiladas-54290.aspx
Number Of Servings:
Number Of Servings:
6 - 8
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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