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Creamy Chicken Enchiladas

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Submitted by: chamerie

 

These enchiladas are sure to be a hit--flour tortillas filled with a creamy chicken and cheese mixture and baked with red enchilada sauce.
 

Ingredients

  • 3 boneless skinless chicken breasts
  • 1 can cream of chicken soup
  • 1 can whole green chilies
  • 8 oz shredded cheddar cheese
  • 8 oz shredded Monterey Jack cheese
  • 1/2 cup onions, diced
  • 1 32 oz can red enchilada sauce
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1 4 oz can sliced black olives
  • 3-4 green onions, chopped
  • 6-8 fajita size flour tortillas
  • 3 tbsp olive oil
  • Salt and pepper

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Method

Boil chicken on medium heat for 20 minutes or until no longer pink. Boil with chicken broth or bouillon plus salt and pepper, if desired. Once chicken is boiled let it cool and shred with a fork. In a large skillet with olive oil, saute onions for 3-4 minutes then add chicken, cumin, chili powder, salt, pepper and cook another 5-6 minutes stirring frequently so all the flavors blend. Remove from heat and add cream of chicken soup and mix thoroughly. Slice chilies in strips. In an 8 x 10 baking dish add enough enchilada sauce to generously coat bottom of pan. Microwave flour tortillas for 20-30 seconds so they are pliable. Fill a tortilla with chicken mixture, a strip of green chili and desired amount of cheese, roll and place in baking dish. Repeat for each enchilada. Pour remaining enchilada sauce over top, sprinkle with remaining cheese, olives and green onions. Bake in 350 degree oven 25-30 minutes. Serve with sour cream.

 

Notes:

 

Number of Servings: 6-8

 

Submitted by: chamerie ()

 

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