Chicken Enchiladas Recipe
Ingredients
| Onion | 1 , finely chopped | |
| Butter | 2 Tablespoon | |
| 4 cups chopped cooked chicken or turkey | ||
| Green chilies | 1 Can (10oz), chopped | |
| Cream of chicken soup | 1 Can (10oz), condensed | |
| Corn tortillas | 12 , frozen | |
| Cream of celery | 1 Can (10oz), condensed | |
| Sour cream | 1 1/2 Cup (16 tbs) | |
| 1 pound Cheddar or Monterey Jack cheese, shredded | ||
Directions
1. In a large glass mixing bowl, cook onion in butter 2 minutes, stirring halfway through cooking time. Blend in chicken, chilies, and cream of chicken soup.
2. Defrost tortillas until soft and easy to roll, about 1 minute. Spread about 3 tablespoons chicken mixture on each tortilla, roll, and secure with a wooden pick. Arrange in two 9-inch glass baking dishes.
3. In a small mixing bowl, blend cream of celery soup and sour cream. Pour over enchiladas.
4. Cook each dish 10 to 12 minutes, rotating one-quarter turn halfway through cooking time.
5. Sprinkle 1/2 pound of the cheese over top of each dish and heat for 1 minute.
6. Rest, covered, 10 minutes. Remove wooden picks and serve.
2. Defrost tortillas until soft and easy to roll, about 1 minute. Spread about 3 tablespoons chicken mixture on each tortilla, roll, and secure with a wooden pick. Arrange in two 9-inch glass baking dishes.
3. In a small mixing bowl, blend cream of celery soup and sour cream. Pour over enchiladas.
4. Cook each dish 10 to 12 minutes, rotating one-quarter turn halfway through cooking time.
5. Sprinkle 1/2 pound of the cheese over top of each dish and heat for 1 minute.
6. Rest, covered, 10 minutes. Remove wooden picks and serve.
Chef
