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| Creamy Green Chili Chicken Enchiladas | |||||
| Ingredients: | |||||
| 2 | Chicken Breasts | ||||
| 1/3 Cup | Onion | ||||
| 1 Can | Cream of Mushroom Soup | ||||
| 1 Can | Diced Green Chilis | ||||
| 1 Cup | Sour Cream | ||||
| 1 Cup | Shredded Cheese | ||||
| 1 Can | Sliced Olives | ||||
| 1 Can | Greem Enchilada Sauce | ||||
| 1 Pkg | Corn Tortillas | ||||
| Directions: | |||||
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Boil 2 or 3 chicken breasts in chicken broth (or water) for 15-20 minutes, cool enough to handle, then shred with 2 forks. You can also use left over chicken or turkey diced very fine.
mince 1/3 c onion, stir together 1 can cream of chicken soup, 1 small can of diced green chilies, 1 cup sour cream, and about 1 cup of shredded cheese - jack or cheddar or combo, add shredded chicken and onion. You can also add a small can of sliced olives. heat about 1/4 c veg. oil in frying pan to med-lo heat; using tongs dip white corn tortillas in heated oil and drain on paper towels - they only stay in the oil for a second or two - just enough to soften them so they don't crack when handled. put about 1/4 c chicken mix in each tortilla, roll leaving ends open and lay seam side down in 11x13 baking dish (don't forget to spray with pam!) When all of the enchiladas are made, pour a can of green enchilada sauce over and top with more shredded cheese. Bake 350 for 20-30 min until heated through and cheese is bubbly. (If you want to use flour instead of corn tortillas you can skip the oil part - just wrap the tortillas in a damp towel and zap until warm and pliable.) |
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