Chicken Enchiladas Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 can condensed cream of chicken soup
1 bottle (12oz) mild green chili salsa or favorite salsa
3/4 cup chopped cilantro
1/2 tsp ground cumin
2 cups shredded cooked chicken, turkey, beef or pork
1 1/2 cups shredded Mexican style cheese blend
1 1/4 cups thawed frozen corn
1 can (4 oz) chopped green chilies
12 corn tortillas, warmed as pkg directs
2 cups shredded romaine lettuce
1 cup diced tomato
1 avocado, diced
1/2 cup diced red onion
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Directions: |
Directions:1. Heat oven to 350º. Coat a 13 X 9 in. baking dish with nonstick spray.
2. Sauce: Whisk soup and 1/2 soup can of water in a bowl until smooth. Stir in salsa, 1/4 cup cilantro and cumin.
3. In another bowl, combine chicken, 3/4 cup cheese blend and 3/4 cup Sauce, the corn, chilies and remaining cilantro.
4. Working with 1 tortilla at a time, spoon a scant 1/3 cup chicken mixture down center; roll up and place seam side down in baking dish.
5. Pour remaining Sauce over top of enchiladas; sprinkle remaining cheese. Cover dish with nonstick foil.
6. Bake for 30 minutes, uncover and bake 20 minutes longer, or until sauce bubbles around edges and cheese has melted.
7. To server: Sprinkle with some lettuce, tomato, avocado and onion. Serve remaining on side.
It can be made through step 4 a day ahead: Cover with damp paper towels, then plastic wrap to keep tortillas from drying out. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:Prep time: 40 minutes, Cook time: 50 minutes |
Personal
Notes: |
Personal
Notes: Before Kacey, my daughter, made this recipe, I never liked enchiladas. Now her chicken enchiladas are one of my favorite Mexican dishes. The cream of chicken soup makes them delicious. I think that's the key ingredient. And, of course, we always prepare Kate's guacamole when we make this dish.
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