Chicken Enchiladas Recipe
Summary
Preparation Time10 MinCooking Time15 Min
Ready In25 MinDifficulty LevelEasy
Health IndexAverageServings4
Interest GroupParty
Ingredients
| Onion | 1 | |
| Butter | 2 Tablespoon | |
| Cooked chicken or turkey - 4 cups, chopped | ||
| Green chilies | 1 Can (10oz) | |
| 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) | |
| Cheddar or Monterey Jack cheese - 1 pound, shredded | ||
Directions
MAKING
1 In a large glass mixing bowl, cook onion in butter for 2 minutes, stirring halfway through the cooking time.
2 Blend in chicken, chilies, and cream of chicken soup.
3 Defrost tortillas until soft and easy to roll, for about 1 minute.
4 Spread about 3 tablespoons chicken mixture on each tortilla, roll, and secure with a wooden pick.
5 Arrange in two 9-inch glass baking dishes.
6 In a small mixing bowl, blend cream of celery soup and sour cream.
7 Pour over enchiladas.
8 Cook each dish for 10 to 12 minutes, rotating one-quarter turn halfway through cooking time.
9 Sprinkle 1/2 pound of the cheese over top of each dish and heat for 1 minute.
10 Rest covered, 10 minutes.
SERVING
11 Remove wooden picks and serve.
1 In a large glass mixing bowl, cook onion in butter for 2 minutes, stirring halfway through the cooking time.
2 Blend in chicken, chilies, and cream of chicken soup.
3 Defrost tortillas until soft and easy to roll, for about 1 minute.
4 Spread about 3 tablespoons chicken mixture on each tortilla, roll, and secure with a wooden pick.
5 Arrange in two 9-inch glass baking dishes.
6 In a small mixing bowl, blend cream of celery soup and sour cream.
7 Pour over enchiladas.
8 Cook each dish for 10 to 12 minutes, rotating one-quarter turn halfway through cooking time.
9 Sprinkle 1/2 pound of the cheese over top of each dish and heat for 1 minute.
10 Rest covered, 10 minutes.
SERVING
11 Remove wooden picks and serve.
Chef
