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Return to browsing category: Poultry

Creamy Chicken Enchiladas DS by Dee Siburt serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Ingredients:

2 C

Chopped cooked chicken

3 oz

Cream cheese

1 C

Milk

1/2 C

Chopped onion

1/2 tsp

Ground cumin

Pepper

1 C

Shredded Monterey Jack cheese

1 can

Green chilis, drained (4 oz)

8 oz

Sour Cream

1 can

Cream of chicken soup

2 Tbsp

Butter

Salt

1 C

Shredded cheddar cheese

Directions:

In small skillet melt butter and cook onion until tender.
Remove and place in bowl.
Add Tbsp of green chilis to onion mixture.
Mix well.
Add half of both cheeses, cream cheese, cumin, and chicken.
Mix well until chicken is coated.
Place spoonfuls of mixture in flour tortillas, roll and place in sprayed baking dish.
In another bowl combine can of soup, milk, sour cream, remaining chilis, salt and pepper to taste and a dash of cumin.
Mix and pour over enchiladas.
Cover with foil and bake for 35 minutes at 350 degrees.
Remove foil and sprinkle cheese over top and bake for 5 more minutes.
Delicious with Spanish rice and corn!

Categories:

Ethnic Foods
Main Dishes
Poultry