barb's chicken enchiladas
(1 rating)
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I used to make a really simple recipe using cihcken verde soup, but the no longer make it. So, I have been trying to come up with something simple, and I think I have found it. I like to make the sauce and cook the chicken in the morning so I don't burn my fingers when I make the enchiladas. This would also be good with ground beef.
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(1 rating)
yield
2 -4
prep time
1 Hr
cook time
40 Min
method
Bake
Ingredients For barb's chicken enchiladas
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2 1/2 lbboneless, skinless chicken breasts
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3 cancream of chicken soup
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16 ozsour cream
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1 cangreen chillis
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2 pkgenchilada sauce mix
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1 pkgphiladelphia cooking cream, santa fe blend
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8 lgtortilla shells
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2 cshredded mexican shredded cheese
How To Make barb's chicken enchiladas
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1Brown chicken until no longer pink. Meanwhile, prepare sauce. Heat soup, chilis, sour cream, sauce mix and cooking cream until hot. Add 1 cup of the shredded cheese. Stir to melt. If there is any liquid on the chicken, drain it off. Return to pan. Add 1/2 to 1 cup of the sauce to the chicken. Stir to coat. Divide chicken among tortilla shells. Wrap. Place seam side down in 9x13 pan. You will probably need a second smaller pan for extra enchiladas. Pour sauce over enchiladas. Cover with foil. Bake at 350 for 30-35 minutes. Uncover. Sprinkle with cheese. Return to oven. Bake five minutes more until cheese melts.
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