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Cheesy Chicken Enchilades Recipe

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This recipe for Cheesy Chicken Enchilades is from The Family 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:  
Careful - this makes enough for 12 people

5 boneless chicken breasts, cut in small strips
1 package taco seasoning
3 cans cream of chicken soup
16 oz sour cream
2 cups shredded mozzarella, divided
1 cup shredded cheddar, divided
1 can tomatoes with green chilies
1 onion, cut in strips
1 red pepper, cut in strips
1/2 - 1 cup milk
24 flour tortillas (fajita sized)
Directions:
Directions:
-Saute onion and pepper strips in butter until tender. Remove and set aside
-Saute chicken until lightly done; add taco seasoning and 1/3 cup of water. Heat for a few minutes.

-In a separate large pot, mix soup, sour cream, 1 cup mozzarella, 1/2 cup cheddar, and tomatoes
-Heat on stove until melted.
-Add milk to thin.

-Lay tortillas on surface. Place a spoonful of chicken in the middle, add some onions and red pepper and put a spoonful of soup mix on top. Roll tortillas, use toothpicks to hold if necessary. Use all the chicken and 3/4 of soup mix.
-Place tortillas in 2 lasagna pans
-Pour remaining soup mix on top.

-Bake 20 minutes at 350º. Sprinkle remaining cheese, then bake for another 10 minutes.

-Goes great with avocado dip and limes too.

 

 

 

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