Gourmet Chicken Enchiladas
From perlandra 17 years agoIngredients
- 4 large chicken breasts shopping list
- 1 large onion chopped finely shopping list
- 10 large flour tortillas (or use low carb wheat tortillas) shopping list
- 2 T butter shopping list
- 1 can rotel diced tomatoes shopping list
- 1/4 cup sliced jalapeneos shopping list
- 3 cups shredded colby Jack cheese shopping list
- 1 8 oz. brick cream cheese softened shopping list
- 1 pint sour cream shopping list
- 2 T chopped cilantro shopping list
- 1 tsp Cavenders greek seasoning shopping list
- 1/2 tsp garlic powder shopping list
- 1/2 tsp chili powder shopping list
- 1 pkg cream of chicken Cup-o-Soup shopping list
How to make it
- Boil chicken in lightly salted water until tender. Dice and set aside. (Or use leftover chicken or turkey,)
- In large saucepan, saute onions until tender. Stir in Rotel, diced chicken, 1 cup Colby Jack cheese, cream cheese, 1 cup of the sour cream, 1 T cilantro, Cavenders, and garlic powder.
- Taste the mixture and add more seasonings, if needed.
- Grease large casserole dish and preheat oven to 375 degrees.
- Fill each tortilla with 1 cup chicken mixture and roll up. Lay filled tortillas into casserole with seams on the bottom.
- In medium size mixing bowl, whisk together the other cup of sour cream, the dry Cup-o-Soup contents, chili powder, and 1 cup hot tap water until smooth and creamy.
- Pour soup mixture over tortillas. Sprinkle with 2 cups Colby Jack cheese, and the other T of cilantro. Lay jalapenos on top if desired.
- Bake uncovered for 30 minutes until cheese is melted and slightly browned. Allow to cool for 5 minutes before serving.
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