A confession: In the past I "made" tacos, burritos, or enchiladas from a box. This recipe showed me how easy it is to create your own yummy Mexican cuisine. The boxed stuff doesn't even hold a candle to these enchiladas.
Creamy Chicken Enchiladas
Ingredients
Enchilada filling:
4 ounces cream cheese, softened
1 tablespoon water
1 teaspoon onion powder (I used minced onion since I didn't have onion powder)
1 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon pepper
2 1/2 cups diced cooked chicken (I used three chicken breasts that I baked in the oven with salt and pepper for about 15 minutes but Elizabeth says you can also used store bought rotisserie chicken)
10 tortillas (Somehow I only had enough filling for 7 and used whole wheat tortillas)
Topping:
1 can cream of chicken soup
1 cup sour cream
1/2 cup milk
1 can chopped green chilies
1 cup shredded cheddar cheese (Oops, I used a whole package of Mexican shredded cheese since we are HUGE cheese lovers)
Directions
Preheat oven to 350 degrees. In a large bowl beat the cream cheese, water, onion, cumin, salt, and pepper until smooth. Stir in chicken. Place 1/4 cup of the mixture on the center of each tortilla. Roll up and place seam down in a 9X13 greased backing pan. In a bowl combine the soup, sour cream, milk, and chilies. Then pour over enchiladas. Bake uncovered for 30 - 40 minutes or until heated through. Sprinkle with cheddar cheese and bake 5 more minutes until cheese is melted. Serve with salsa and sour cream.
I'm glad you liked the Enchiladas and Black Beans! :)
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