CHICKEN ENCHILADAS

★★★★★ 1 Review
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By Robin Harrison
from Bradford, MA

THIS IS ONE OF OUR FAVORITE EASY DINNERS.

serves 4
prep time 1 Hr
cook time 1 Hr

Ingredients

  • 1-2 lb
    boneless chicken
  • 2-3
    bell peppers or italian peppers
  • 1-2
    onions, yellow, medium
  • 1 can
    mushrooms or fresh
  • 1 c
    green and black olives
  • 1-2 pkg
    taco seasoning mix
  • 1 tsp
    garlic powder
  • 1-2 Tbsp
    olive oil
  • 1-2 Tbsp
    butter
  • 1 pt
    sour cream
  • 1 can
    cream of mushroom soup
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How To Make

  • 1
    CUT BONELESS CHICKEN INTO SHORT THIN STRIPS. PLACE IN ZIPLOCK BAG WITH TACO SEASONING AND SMALL AMOUNT OF OIL, MIX WELL AND PLACE IN REFRIGERATOR UNTIL READY TO COOK.
  • 2
    CUT PEPPERS AND ONIONS INTO SHORT STRIPS. SAUTE IN FRYING PAN WITH BUTTER AND OIL UNTIL TENDER.
  • 3
    ADD GARLIC POWDER AND SAUTE 5 MORE MINUTES THEN ADD OLIVES AND MUSHROOMS AND SAUTE 5-10 MORE MINUTES.
  • 4
    ADD CREAM OF MUSHROOM SOUP, MILK AND SHREDDED CHEESE. COOK UNTIL CHEESE MELTS AND ALL MIXED WELL.
  • 5
    PUT LARGE SCOOP ON CENTER OF SOFT TORTILLA AND WRAP. PUT ANOTHER SCOOP ON TOP AND SERVE WITH ADDITIONAL SALSA AND SOUR CREAM IF DESIRED.
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