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Chicken Enchiladas 2 by Jodi Vis serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

chicken enchiladas

Ingredients:

1 tsp

onion powder

1 tsp

cumin

1 tsp

chili powder

1/2 tsp

oregano

1 package of 10

enchalada/soft taco shells

1/4 tsp

pepper

1/2 lb

boneless chicken

1/3 cup

cream cheese

1 1/4 cup

green enchilada sauce

1 10 oz can

rotelle tomato

1 can

cream of mushroom soup

16 oz

sour cream

corn tortillas

2 cup

mexican cheese

Directions:

combine onion powder, cumin, chili powder, salt and pepper. Coat each chicken breast and fry for 5 minutes on each side. Let rest for 10 minutes.
Shred chicken
cut cream cheese into chunks and place with rotelle, cream of mushroom soup and verde sauce until melted. Add sour cream.
Heat tortillas in microwave until soft
spoon 1 1/2 tablespoons of sauce and chicken onto tortilla. Roll and place seam side down.
Pour remaining sauce over the top and sprinkle with cheese.
Bake 350 degrees for 30 minutes or until heated throughly.

Categories:

Main Dishes