Pegs Chicken Enchiladas
From pleasantvalleycabins 14 years ago
- 30 minutes to make
- Serves 4
I was hungry for chicken enchiladas and just hit the cupboards and frig and came up with this. They were really good. I sent some home with my daughter and they loved them.
Ingredients
- Filling: shopping list
- 4 boneless, skinless chicken breasts shopping list
- 1 chipotle pepper, seeds and ribs removed, finely chopped shopping list
- ¼ red pepper, finely chopped shopping list
- ½ medium onion, finely chopped shopping list
- ½ tsp. ground cumin shopping list
- ½ tsp. chili powder shopping list
- ½ tsp. garlic powder shopping list
- ¼ cup mexican cheese blend shopping list
- 2 T. salsa, I used pineapple salsa shopping list
- 2 T. cream of chicken soup shopping list
- 6-8 large flour tortillas shopping list
- Sauce: shopping list
- Remainder of can of soup shopping list
- ½ tsp. chili powder shopping list
- ½ tsp. garlic powder shopping list
- ½ tsp. cumin shopping list
- ¼ red pepper, finely chopped shopping list
- ½ medium onion, finely chopped shopping list
- 2 T. medium salsa shopping list
- ½ cup chicken broth (from the breasts you boiled shopping list
- ½ cup milk shopping list
- ½ C. mexican cheese blend shopping list
- lettuce, sour cream and tomatoes. shopping list
How to make it
- Filling:
- Boil chicken breasts until tender and remove to plate to cool. Save ½ to ¾ cup of the chicken broth for later. Shred the chicken between your fingers and add to large bowl. Add next 9 ingredients and mix to blend.
- Preheat oven to 350.
- Spray a 9x12 pan with cooking spray and sprinkle a little of the chopped onion and pepper into the bottom of the pan to keep the tortillas from sticking.
- Place about 2 T. of the chicken mixture into tortillas and roll up, leaving ends open and place in pan seam side down.
- Repeat until chicken mixture is gone, should make 6-8.
- (you of course could use smaller tortillas and make more enchiladas)
- Sauce:
- Mix soup and next 8 ingredients until well blended and pour over tortillas, moving them around a bit to get sauce in between the tortillas. Sprinkle cheese over the top and bake for 30 minutes.
- Serve with lettuce, tomatoes and sour cream on the side.
The Rating
Reviewed by 6 people-
Sound good!!
cuzpat
in Sikeston loved it
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~HELLO~
GREAT Recipe~~~"5"FORK!!!!! Goodness!
What caught my 'eye' was using the
Pineapple Salsa with the Chicken Soup~
I will try this recipe very soon~
~*~mj~*~
Added recipe to some of my 'Groups'~
mjcmcook
in Beach City loved it
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YUM, looks great!
m2googee
in Tomball loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 4
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