creamy chicken enchiladas
(2 ratings)
My dear friend was left with a ton of turkey leftovers! So, we searched through recipes..and came to this one. you can use leftover turkey meat from thanksgiving. (My family used to raise turkeys!! So that is why I like to use chicken)
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(2 ratings)
yield
4 -6
prep time
30 Min
cook time
30 Min
Ingredients For creamy chicken enchiladas
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1 lbboneless chicken breast
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1 cancream of chicken soup
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1 cancream of mushroom soup
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1 csour cream
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1 cangreen chiles diced
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2 1/2 cmozzarella cheese
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1 canblack olives sliced
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10 mdflour tortillas
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1 cangreen enchilada sauce
How To Make creamy chicken enchiladas
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1Place chicken breast or tenders in a baking dish. Season with salt and pepper. Bake at 350 degrees until chicken is fully cooked.
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2Cube the cooked chicken meat and set aside.
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3In a bowl add cream of mushroom soup, cream of chicken soup, green chiles, chicken and sour cream. Optional to add 1 teaspoon of black pepper and 1 teaspoon of lawrys seasoning salt. Mix all ingrediants together.
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4spray the bottom of a 10x13 baking dish. At the bottom of the baking dish pour in 1/4 cup of the green enchilada sauce.
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5You can heat the tortilla's in the microwave. It makes it easier to fold. they don't tear as much. 4 tortillas and heat for 30 seconds.
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6Spoon the chicken mixture into a tortilla. (I use a ice cream scooper) then fold the tortilla with mixture and place in the baking dish. continue until you are out of tortilla's. If you have left over chicken, you can spread it on top of the tortillas already filled.
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7Pour the remaining green sauce on the tortilla's.
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8Spread the cheese and the olives over the top.
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9Bake at 350 degrees for 30 minutes, uncovered.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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