Post by Chris in NM on Jan 31, 2007 18:23:32 GMT -6
Chicken Enchiladas - my way
Originally posted by Chris in NM at Recipes To Go
Chicken or Turkey Enchiladas - my way
3 c. cooked and shredded chicken breast or turkey breast (you may use 1 large or 2 small cans cooked and shredded chicken
2 c. shredded Mexican mix cheese
1 or 2 cans diced green chiles
1 can cream of chicken soup (optional) I use it.
¾ c. sour cream
cumin to taste
salt to taste
1 can sliced ripe black olives, drained (optional)
8 - 6” flour or corn tortillas, warmed
1 lg. can enchilada sauce
½ c. shredded Mexican mix cheese
Lightly grease a 9 x 13 x 2” baking dish. Preheat oven to 350º F. In large bowl, combine the meat, 1 ½ c. cheese, green chiles, sour cream, soup, sliced black olives and seasonings. Place about 1/3 c. chicken mixture down center of each tortilla. Roll to enclose filling; place enchiladas seam side down, into baking dish. Pour sauce over enchiladas. Cover and bake at 350º F for 30 minutes or until heated through. Uncover and sprinkle remaining cheese over enchiladas. Bake uncovered for an additional 5 minutes or until cheese melts.
I just made these again this afternoon for dinner tonight. However, I only had one small container of sour cream - 6 oz. - so put that in the mixture, along with 1 can of S W Style Pepper Jack Soup, 1 tbl. chives, & 1 tsp. cilantro. Then instead of the enchilada sauce, I used Chi Chi's thick and chunky salsa (mild). It is all in the oven now. ummmmm!!!!! Oh - I did not use cumin or salt.
Originally posted by Chris in NM at Recipes To Go
Chicken or Turkey Enchiladas - my way
3 c. cooked and shredded chicken breast or turkey breast (you may use 1 large or 2 small cans cooked and shredded chicken
2 c. shredded Mexican mix cheese
1 or 2 cans diced green chiles
1 can cream of chicken soup (optional) I use it.
¾ c. sour cream
cumin to taste
salt to taste
1 can sliced ripe black olives, drained (optional)
8 - 6” flour or corn tortillas, warmed
1 lg. can enchilada sauce
½ c. shredded Mexican mix cheese
Lightly grease a 9 x 13 x 2” baking dish. Preheat oven to 350º F. In large bowl, combine the meat, 1 ½ c. cheese, green chiles, sour cream, soup, sliced black olives and seasonings. Place about 1/3 c. chicken mixture down center of each tortilla. Roll to enclose filling; place enchiladas seam side down, into baking dish. Pour sauce over enchiladas. Cover and bake at 350º F for 30 minutes or until heated through. Uncover and sprinkle remaining cheese over enchiladas. Bake uncovered for an additional 5 minutes or until cheese melts.
I just made these again this afternoon for dinner tonight. However, I only had one small container of sour cream - 6 oz. - so put that in the mixture, along with 1 can of S W Style Pepper Jack Soup, 1 tbl. chives, & 1 tsp. cilantro. Then instead of the enchilada sauce, I used Chi Chi's thick and chunky salsa (mild). It is all in the oven now. ummmmm!!!!! Oh - I did not use cumin or salt.