Recipe

My Creamy Chicken & Cheese Enchiladas Recipe

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Ingredients

2 c chicken breasts, cooked & shreaded (grilled, boiled, rostisory, your choice) .
1/2 c sour cream (set aside half) .
1 1/2 tsps butter .
1 c carrots, shreadded (about 1 large carrot) .
1 (10 1/2 oz) can condensed mushroom soup .
1/4 c guacamole .
1 chicken bouillon cube .
1/2 c mushrooms, finely sliced chuncks .
1/8 c red onions, finely sliced .
1/2 tsp onion powder .
1 c tomatoes, sliced .
1 tbsp butter .
2 c lettuce, shreaded .
1/2 tsp garlic powder .
1/4 tsp white pepper .
2/3 c milk .
1/2 tsp Accent seasoning .
2 green onions, sliced (divided in half) .
1 tbsp green bell peppers, minced .
1/2 tsp season salt .
8 corn tortillas .
1 (8 oz) package colby-monterey jack cheese, shreaded (set aside 1/2 c) .
1 tbsp garlic, minced (about 1 clove)

Directions

Step #1 In a large sauce pan (note the size of the top of the pan make sure it is larger then your corn tortillas; this will be helpfull latter on.
Step #2 ) add green bell pepper, red onion mushrooms, garlic & 1 1/2 tsps butter; Saute for 2 to 4 mins until onions are translusent on medium-low.
Step #3 Add shreaded carrot to sauted onion mix saute for 2 mins; stirring constintly.
Step #4 Add milk chicken breast, condensed mushroom soup, season salt, 1/2 of the green onions, white pepper, garlic powder, onion accent & chicken bouillon; mix well; let simmer on low for 20 mins (it gives the sauce time to mix the flavors well).
Step #5 Add 1/4 c of the sour cream; mix well & remove this from heat.
Step #6 Preheat oven to 350*F.
Step #7 Now is the time to make a little assembly line (trust me it makes it quicken when you do this) ASSEMBLY LINE:.
Step #8 Tortillas->Sauce->Cake Pan->Cheese.
Step #9 Once you have set this up this is how you do it:.
Step #10 1.
Step #11 Take 1 tortilla; dip into sauce flip onto other side of let each side sit for 5 seconds.
Step #12 2.
Step #13 Lay tortilla onto cake pan; sprinkle cheese; take a fork & fork out to fork fulls of chicken & vegitables out of sauce kind of drip off the sauce.
Step #14 3.
Step #15 Roll & make sure that the side where to tortilla closes is on the bottom.
Step #16 4.
Step #17 REPEAT: 7 more times.
Step #18 Once all the enchiladas are made & in the cake pan in a row.
Step #19 Pour remaining contince of the sauce pan onto of enchiladas next sprinkle the 1/2 c cheese that was set aside ontop of that.
Step #20 BAKE for 15 mins (untill edges of tortillas get crispy & golden brown).
Step #21 5.
Step #22 Sprinkle top ontop lettuce, then tomato, add dolups of the 1/4 c remaining sour cream & guacamole ontop of that.
Step #23 SERVE & ENJOY! --.
Enjoy the My Creamy Chicken & Cheese Enchiladas recipe

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