creamy chicken enchiladas with a twist

Name: Creamy Chicken Enchiladas with a Twist
Prep time: 20 min
Cook time: 20 min
Cuisine: Mexican
Ingredients: 2 or 3 large chicken breast, cooked, shredded; 2 tablespoon(s) salt; - taco seasoning mix, to taste; 1 can(s) cream of chicken soup; 1 - 15-ounce can black beans, rinsed and drained; 1 - 8 1/2-ounce can corn, drained; 4 1/2 ounce(s) can chopped green chiles, drained; 1 cup(s) mild pace salsa, can use hotter if desired; 4 ounce(s) cream cheese; 2 1/2 cup(s) cheese, shredded (your choice) i used mexican style four cheese blend); - salt and pepper, optional for taste; 8 - flour tortillas; 1 - 10-ounce old el paso enchilada sauce, mild or hot depending on taste; - jalapeno pepper, optional for garnish

(1 RATING)

221 Pinches 5 Photos

Diane Atherton

PINE MOUNTAIN, GA

Updated on Aug 22, 2011

I adopted this recipe some time ago and just now getting around to working with it. I've tweaked it to our taste and added several ingredients to come up with this version of creamy enchilada's. The heat in this dish is entirely up to your taste. Hope you enjoy!

Rate

prep time 20 Min

cook time 20 Min

method Bake

yield This makes 10 hearty enchilada's

Ingredients

2 or 3 large chicken breast, cooked, shredded
2 tablespoons salt
- taco seasoning mix, to taste
1 can cream of chicken soup
1 - 15-ounce can black beans, rinsed and drained
1 - 8 1/2-ounce can corn, drained
4 1/2 ounces can chopped green chiles, drained
1 cup mild pace salsa, can use hotter if desired
4 ounces cream cheese
2 1/2 cups cheese, shredded (your choice) i used mexican style four cheese blend)
- salt and pepper, optional for taste
8 - flour tortillas
1 - 10-ounce old el paso enchilada sauce, mild or hot depending on taste
- jalapeno pepper, optional for garnish

How To Make creamy chicken enchiladas with a twist

Step 1

Preheat oven to 375 degrees. Grease a 9 x 13 inch baking dish; set aside.

Step 2

Cover chicken with water; add 2 Tbsp salt; boil until cooked. RESERVE CHICKEN BROTH FOR FILLING. Shred chicken; sprinkle with taco seasoning. NOTE: I shredded chicken with 2 forks while still hot.
Step 3

Combine cream of chicken with 3/4 can chicken broth; add black beans, corn, salsa, green chiles; heat to a simmer; add 1 1/2 cups shredded cheese and 4 oz cream cheese; stir until cheese is melted. Add shredded chicken; stir until well blended. Add salt and pepper to mixture if desired.
Step 4

Fill the tortillas with about 3 to 4 heaping tablespoons of the hot chicken mixture; roll. NOTE: I USED A DINNER PLATE TO HOLD TORTILLAS WHILE I FILLED THEM) Place in prepared pan. Top with enchilada sauce and 1 cup shredded cheese.
Step 5

Bake at 375 degrees for about 20 minutes or until bubbly around edges.
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