Chicken Enchiladas with Kim & Annie Warren
|Cooked chicken breasts||2 Cup (32 tbs), dice (4 whole, seasoned and grilled or baked or pan fried)|
|Cream of chicken soup||2 Can (20 oz) (Low fat, low sodium version)|
|Green onion||3 Medium, chopped finely|
|Chillies||1 Can (10 oz), diced (fire roasted)|
|Black olives||2 1⁄4 Ounce, drained (canned)|
|Lowfat sour cream||1 Pint|
|Mexican cheese blend||4 Cup (64 tbs) (Colby and Monterey Jack cheese blend)|
1.Season the chicken breast with salt, pepper and cumin and grill it or bake them or pan fry them.
2.Once grilled cut into cubes and set aside.
3. Preheat the oven to 350-375 degrees F. Warm the tortillas while it is heating.
4.Empty 2 cans of cream of chicken soup into a bowl. Add chopped green into it.
5.Now add in a can of sliced black olives that have been drained. Pour in the sour cream and add half (2 cups ) of the cheese blend.
6.Mix it gently. Take out a cup of this mixture and dilute it with milk to make a sauce thinner sauce.
7.To the remaining mixture in the bowl, add the cubed cooked chicken breast. Mix well.
8.Take a warmed tortilla and spoon about 1/4 cup of the cheesy chicken mixture down the center. Wrap and roll it firmly.
9.Arrange it in a baking/casserole dish. Fill and wrap rest of the tortillas too and pack them into the baking dish.
10.Pour the cream sauce over it and top with the remaining 2 cups of cheese.
11. Cover the dish with foil and bake preheated oven for about 40 minutes.
12. Remove the foil covering and bake uncovered for another 10 minutes or so until the cheese melts and is lightly browned.
13. Serve warm with a nice bean or green salad on the side. Your kids will love it.