Chicken Enchiladas
Ingredients 1 Tablespoon butter
1/2 cup green onions, chopped
1 Tablespoon taco seasoning
1 (4 oz) can diced green chiles
1 (10.75 oz) can cream of chicken soup
1/2 cup sour cream
2 cups chicken, cooked and shredded
1 cup shredded cheddar cheese
4-6 (12 inch) tortillas
1/4 cup milk
Directions
Saute green onion in butter until tender. Add taco seasoning, green chiles, cream of chicken soup and sour cream. Mix well and heat through.
Add about 2/3 cup of sauce and 1/2 cup cheddar cheese to cooked chicken. Mix well.
Fill each tortilla with chicken mixture. (How full you fill them will determine how many tortillas you need. I filled them pretty full and used 4 tortillas.) Roll up each tortilla and place seam side down into a greased baking dish.
Add milk to remaining sauce and mix to combine. Pour sauce over tortillas and top with remaining cheese.
Bake at 350° for 30-35 minutes, or until cheese is bubbly.
Amanda's Analysis:
These were excellent! I immediately added this recipe to my recipe box. These enchiladas were creamy and full of flavor. I'm glad I added the taco seasoning, it definitely added a nice kick. This recipe could easily be adapted to use ground beef instead of chicken, and you could incorporate some salsa in there, too. I know I will be making this recipe again in the future. I give these enchiladas 7 spoons!
John's Jibba-Jabba:
I really enjoyed these enchiladas. They would go very well over a bed of rice and a side of black beans. Who needs to go out for Mexican food when you can make it this tasty at home. Amanda's taco seasoning really made the dish I must say. I give these enchiladas 7 spoons.
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