This recipe for Creamy Chicken enchiladas is not only easy..
you probably have the ingredients on hand.
It takes a few shortcuts.. but everyone can use a shortcut now and then…
especially on busy nights.
This is a basic recipe that has been around forever… and
with good reason.. it’s delicious!
TIPS
The recipe calls for cooked chicken. I use boneless chicken breasts… I season then
lightly with salt pepper, garlic powder and onion powder. Place them on a non-stick foil lined pan and
bake at 400 degrees F for about 20 minutes or until they are no longer pink
inside. Mine are usually fairly thick and
20 minutes cooks them fine.
You can poach the chicken in chicken broth also.. what ever
is easier for you.
You can also used any leftover chicken.. or even use a rotisserie
chicken you can buy at the grocery store.
You will need about 2-3 cups of diced chicken.
This will make about enough for about eight 6-inch tortillas
or four of the larger ones. I made 4
large ones and they were filling… we each ate only one.. with a side salad of
shredded lettuce and guacamole and sour cream.
I list the chopped green chilies as optional… I found the
sauce a bit too spicy with them… and I
like spicy food…so if you’re making them for children or people who don’t care
for spicy food… leave them out or cut back the quantity.
I know the recipe uses Cream of Chicken Soup… which
ordinarily I wouldn’t use in a Mexican dish.. but it really works with this…
the sour cream and cheddar cheese really cut the chicken taste back to a
pleasant light flavor.
You can use low fat Cream of Chicken Soup and Fat free milk
to cut the fat in this recipe. You could
also use lower fat sour cream.. although I recommend the real thing .. same
goes for the cream cheese… but that’s your choice and what you are used to.
You can add seasoned rice to the filling to stretch the
filling and add more flavor… if you do want to.. add about a cup (cooked)… and
double the filling ingredients (cream cheese, water, cumin, onion powder, salt
and pepper).
I used flour tortillas because we prefer them.. you can use corn tortillas if you rather have them.
I used flour tortillas because we prefer them.. you can use corn tortillas if you rather have them.
Forget to soften the cream cheese?... no worries.. click here
for instructions how to soften it quickly.
This recipe easily doubles… so make as much as you want… the
leftovers nuke easily and make a great second supper or lunch.
Try this yummy dish!
Recipe: Creamy Chicken Enchiladas
All you need:
For the Filling:
2 large boneless skinless chicken breasts, cooked and diced
or shredded
1 pkg. (4 oz.) Philadelphia Cream Cheese, softened
1 teaspoon onion powder
1 teaspoon cumin
1 tablespoons water
¼ teaspoon salt
Sprinkling of ground pepper
For the Sauce:
1 can Campbell’s Cream of Chicken Soup
1 cup sour cream
½ cup milk
1 can (4 oz.) green chilies (optional) *See TIPS
Other Ingredients:
Tortillas
1 cup cheddar cheese
All you need to do:
Preheat the oven to 350 degrees F.
Lightly spray a 9 x 13 baking dish with cooking oil spray.
In a large bowl, whisk together the soup, sour cream and
milk until smooth. Add the chilies if
you are adding them in. Set aside.
In a large mixing bowl, beat the all filling ingredients, EXCEPT the chicken, until smooth. Stir in the chicken.
Put about a ¼ cup of filling in small tortillas or about a
half cup in the larger tortillas. Roll
them and place them in the prepared baking dish.
Pour the sauce over the enchiladas. Sprinkle with the cheddar cheese.
Bake for 40 minutes until hot and bubbly.
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