Monday, November 14, 2011

Recipe :: Creamy Chicken Enchiladas


4 chicken breast fillets

1 4oz can diced green chilies

2 1/2 c shredded cheddar cheese

1 can cream mushroom soup

1 12oz tub sour cream

flour tortillas (medium size)





Spray a skillet with non-stick cooking spray. Sprinkle chicken breast fillets with salt, pepper, and cumin to taste. (Cumin is not hot, it adds a smoky flavor. I didn’t measure it because I just sprinkled the tops of the chicken like I would pepper.)

Place chicken fillets in skillet, seasoned side down, and cover. Cook on medium heat until completely cooked through, turning once when the bottoms are LIGHTLY browned. Don’t let then brown to much, you don’t want the meat to be tough or dry.

When chicken is done remove from skillet and let rest until cool enough to handle. Cut up into small bit sized pieces.

In a large bowl add chicken, soup, sour cream, chilies, and 2 c cheese. Stir to get all ingredients fully combined.

Spray a 9 x 13 in casserole dish with non-stick spray. Spoon mixture onto a tortilla and roll up.

You should have some filling left over. Spread this evenly over the top of the enchiladas. sprinkle the remaining 1/2 c of shredded cheese over the top (use more cheese if you like!)

Bake at 350° for 30-40 minutes or until top is hot and bubbly.

My thoughts:

Very good, quick and easy to make! I like to drizzle some taco sauce on top of mine.

Thanks to for recipe!

1 comment: