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Creamy Chicken Enchiladas

Microwaverina's picture
Ingredients
  Canned chunk white chicken 10 Ounce, drained (2 Cans, 5 Ounces Each, Swanson Premium)
  Chopped tomato 1⁄2 Cup (8 tbs)
  Chopped green chilies 2 Tablespoon
  Dried oregano leaves 1⁄2 Teaspoon, crushed
  Condensed creamy chicken mushroom soup 10 3⁄4 Ounce (1 Can)
  Canned condensed creamy chicken mushroom soup 10 3⁄4 Ounce (1 Can)
  Sour cream 1⁄2 Cup (8 tbs)
  Enchilada sauce 1⁄2 Cup (8 tbs)
  Lemon juice 1 Tablespoon
  6 inch corn tortillas 8
  Shredded monterey jack cheese 4 Ounce (1 Cup)
  Chopped tomatoes 1 Tablespoon (For Garnish)
  Shredded lettuce 1 Tablespoon (For Garnish)
  Sliced pitted ripe olives 1 Tablespoon (For Garnish)
Directions

1. In small bowl, combine chicken, tomato, chilies and oregano; set aside.
2. In 1-quart microwave-safe casserole, stir soup until smooth; stir in sour cream, enchilada sauce and lemon juice. Cover with lid; microwave at 50% power 5 minutes or until heated through, stirring once during cooking. Stir 1 cup of the soup mixture into chicken mixture; set aside.
3. Wrap stack of tortillas in damp paper towels; microwave on high 1 minute or until warm. Spoon 1/4 cup of the chicken mixture along center of each tortilla; roll up.
4. Arrange filled tortillas in 12- by 8-inch microwave-safe baking dish. Pour remaining soup mixture over tortillas. Cover with vented plastic wrap; microwave on high 8 minutes or until heated through, rotating dish once during cooking.
5. Sprinkle with cheese. Microwave, uncovered, on high 1 minute or until cheese is melted. Garnish with tomatoes, lettuce and olives.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Microwaving
Ingredient: 
Chicken

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