| This recipe is liked by 3 person(s). |
Chicken Enchiladas
Nb persons: 12
Yield: 2 enchiladas
Preparation time:
Total time:
Source: Paula Dean
| 4 large | chicken breasts, shredded |
| 1 (8 oz.) | cream cheese, room temperature |
| 1 can | cream of mushroom soup |
| 2 (4 oz.) | diced green chilies, with juice |
| 6 | green onions, chopped |
| 24 small | flour tortillas |
| 2 (10 oz.) | green enchilada sauce |
| 2 c. | grated Monterey Jack cheese |
| 4 c. | grated cheddar |
| Toppings: | |
| 1 c. | sour cream |
| 1 c. | salsa |
| 1 c. | shredded lettuce |
| 1 c. | diced tomatoes |
Preheat 250 degrees. Spray 2 (13x9) baking dishes with cooking spray. Combine chicken, cream cheese, soup, chilies and green onions. Spoon 2 Tb. onto each tortilla and roll up. Pour a very small amount of the enchilada sauce on the bottom of each casserole dish and tilt to coat. Place rolls on top. Pour remaining sauce on top. Combine cheeses and sprinkle over top. Cover with foil and bake 30 minutes. Uncover and bake 10 minutes more. To serve, top with sour cream, shredded lettuce, diced tomatoes and salsa.
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