Sunday, October 30, 2011

Creamy Chicken Enchiladas

Yummy! This recipe is delicious and simple. Enjoy. :)

The process:

  • 1 (10.75 ounce) can Cream of Chicken Soup
  • 1 (8 oz) container sour cream
  • 1 cup salsa
  • 2 tsp. chili powder
  • 2 cups cooked shredded chicken
  • 1 cup shredded Monterey Jack cheese
  • 10 Tortillas, warmed
  • 1 medium tomato, chopped
  • 1 green onion,diced
  • 1 avocado, sliced
Preheat oven to 350 degrees.
In a medium sized bowl, add soup, sour cream, salsa, and chili powder and mix well.

Take one cup of this mixture and mix with the cooked chicken and cheese.

Now take a tortilla and spread about 1/3 cup of mixture down the middle of the tortilla and roll up tightly with the edges on the bottom. Continue rolling enchiladas until you have run out of filling. Spread the leftover sauce on the top of the rolled enchiladas. Cover with aluminum foil.

Bake @ 350 degrees for about 40 minutes.
Top with tomatoes, avocados, and onions. I served the enchiladas with some black beans and it was a great meal!  

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