Chicken Enchiladas
Ingredients
| Onion | 1 | |
| Onion | 1 , finely chopped | |
| Butter | 2 Tablespoon | |
| Cooked chicken/Turkey | 4 Cup (64 tbs) , chopped | |
| Green chilies | 4 Ounce , chopped | |
| Canned green chilies | 4 Ounce (1 Can) | |
| Condensed cream of chicken soup | 10 1/2 Ounce (1 Can) | |
| Corn tortillas | 12 , frozen | |
| 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 | 1 Pound , shredded | |
| Cheese | 1 Pound , shredded (Cheddar Or Monterey Jack) |
Directions
MAKING
1 In a large glass mixing bowl, cook onion in butter for 2 minutes, stirring halfway through the cooking time.
2 Blend in chicken, chilies, and cream of chicken soup.
3 Defrost tortillas until soft and easy to roll, for about 1 minute.
4 Spread about 3 tablespoons chicken mixture on each tortilla, roll, and secure with a wooden pick.
5 Arrange in two 9-inch glass baking dishes.
6 In a small mixing bowl, blend cream of celery soup and sour cream.
7 Pour over enchiladas.
8 Cook each dish for 10 to 12 minutes, rotating one-quarter turn halfway through cooking time.
9 Sprinkle 1/2 pound of the cheese over top of each dish and heat for 1 minute.
10 Rest covered, 10 minutes.
SERVING
11 Remove wooden picks and serve.
Recipe Summary
Nutrition Facts
Serving size
Calories 2058Calories from Fat 1045
% Daily Value*
Total Fat 122 g187.7%
Saturated Fat 68 g340%
Trans Fat 0 g
Cholesterol
Sodium 2511 mg104.63%
Total Carbohydrates 135 g45%
Dietary Fiber 8 g32%
Sugars 9 g
Protein 107 g214%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
