You are here

Chicken Enchiladas

food.master's picture
<p><a href="">Image Credit</a></p>
  Onion 1 , finely chopped
  Butter 2 Tablespoon
  Chopped cooked chicken/Turkey 4 Cup (64 tbs)
  Canned chopped green chilies 4 Ounce (1 Can)
  Condensed cream of chicken soup 10 1⁄2 Ounce (1 Can)
  Frozen corn tortillas 12
  Condensed cream of celery soup 10 1⁄2 Ounce (1 Can)
  Sour cream 1 1⁄2 Cup (24 tbs)
  Monterey jack cheese/Cheddar cheese 1 Pound, shredded

1. In a large glass mixing bowl, cook onion in butter 2 minutes, stirring halfway through cooking time. Blend in chicken, chilies, and cream of chicken soup.
2. Defrost tortillas until soft and easy to roll, about 1 minute. Spread about 3 tablespoons chicken mixture on each tortilla, roll, and secure with a wooden pick. Arrange in two 9-inch glass baking dishes.
3. In a small mixing bowl, blend cream of celery soup and sour cream. Pour over enchiladas.
4. Cook each dish 10 to 12 minutes, rotating one-quarter turn halfway through cooking time.
5. Sprinkle 1/2 pound of the cheese over top of each dish and heat for 1 minute.
6. Rest, covered, 10 minutes. Remove wooden picks and serve.

Recipe Summary

Difficulty Level: 

Rate It

Your rating: None
Average: 4.2 (16 votes)