Chicken Enchiladas Recipe
Simply yummy!!!! These two words come to the mind instantly when you taste this Chicken Enchiladas. Mexican folks out there will love this recipe. Stock up on plenty of bags of Chicken as you will want to make this Chicken Enchiladas time and again. Believe me, just try this Chicken Enchiladas once, you'll love it.
Ingredients
1 onion, finely chopped
2 tablespoons butter
4 cups chopped cooked chicken or turkey
1 can (4 ounces) chopped green chilies
1 can (10 1/2 ounces) condensed cream of chicken soup
12 frozen corn tortillas
1 can (10 1/2 ounces) condensed cream of celery soup
1 1/2 cups sour cream
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.
