Chicken Enchiladas Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 4 Boneless Skinless Chicken Breasts
1 Tbsp. Veg. Oil
1 Onion Chopped
1 (10 oz.) can diced Tomatoes with Green Chile Peppers
1 (14.5 oz.) can Stewed Tomatoes
1 (10.75 oz.) can Cream of Chicken Soup
1 (14.5 oz) can Chicken Broth
1 bunch Green onions chopped
1 or 2 small Chili Peppers diced (optional)
½ pint Half & Half (or Heavy Cream)
Flour Tortillas (Not the small ones)
3 cups shredded Cheddar Cheese
1 (10 oz.) Can Enchilada Sauce
|
|
Directions: |
Directions:Preheat oven to 350º
Heat Oil in large skillet over med. heat. Saute chicken & onions until brown.
Stir in Diced Tomatoes, Stewed Tomatoes, Soup & Broth. Bring mixture to a boil.. Reduce heat.
Cover skillet and simmer 20 to 30 min. or until chicken is no longer pink.
Remove chicken from skillet & shred when cool.
Add Diced & Stewed Tomatoe, Soup and Broth mixture to simmer & reduce to 3 cups.
In medium bowl combine chicken & about ¼ cup of soup mixture. (enough to make a paste).
Pour remaining 2 cups skillet mixture into 9 x 13 inch pan.
In second skillet heat Half & Half over low heat. Do not boil. Dip tortillas in warm cream to soften.
Spoon about ⅓ cup chicken mixture & some shredded Cheese in tortillas & roll.
Place in baking dish seam side down. Drizzle with Enchilada Sauce. Cover with remaining cheese and sprinkle with remaining green onion.
Bake 350º uncovered for about 55 minutes or until cheese is melted & bubbly. |
|
|
Learn more about the process to create a cookbook -- or
Start
your own personal family cookbook right now! Here's to good eating!
Search for more great recipes here from
over 1,500,000 in our family cookbooks!
This recipe for Chicken Enchiladas is from