CHICKEN ENCHILADAS
1 can condensed Cream of Chicken or Cream of Celery soup
1/2 cup sour cream
2 Tbsps. butter or margarine
1/2 cup chopped onion, or equivalent of minced dried onion
1 tsp. chili powder
2 cups cooked chicken, shredded or diced into small pieces
1-4 oz. can chopped or diced green chilis or jalapenos
8 flour tortillas
1 cup cheese, cheddar or monterey jack or combination
Preheat your oven to 375. Spray a 9x13" pan with nonstick spray.
In a small bowl, stir together the soup and sour cream until smooth. Set aside.
Make your filling:
In a large saucepan or medium skillet over medium heat, melt the margarine or butter. Add in the onion and chili powder and cook until onion is tender, stirring often. Add in the chilis and combine. Add in the chicken, and stir to season. Add in 2 tablespoons (or two good dollops) of the soup and sour cream mixture to make a pasty, gooey filling. Remove from heat.
Take a 1/4 cup measure and fill each tortilla in the center. Roll up and place in 9x13 pan. Be more generous with your filling if necessary to use each tortilla.
When the 9x13" pan is full of stuffed tortillas, spread the remaining soup and sour cream mixture over the top of the enchiladas. Sprinkle the cheese over the soup mixture. Cover with foil, and bake about 15-20 minutes or until the cheese melts and everything is heated through
Serves about 4 with leftovers.
1/2 cup sour cream
2 Tbsps. butter or margarine
1/2 cup chopped onion, or equivalent of minced dried onion
1 tsp. chili powder
2 cups cooked chicken, shredded or diced into small pieces
1-4 oz. can chopped or diced green chilis or jalapenos
8 flour tortillas
1 cup cheese, cheddar or monterey jack or combination
Preheat your oven to 375. Spray a 9x13" pan with nonstick spray.
In a small bowl, stir together the soup and sour cream until smooth. Set aside.
Make your filling:
In a large saucepan or medium skillet over medium heat, melt the margarine or butter. Add in the onion and chili powder and cook until onion is tender, stirring often. Add in the chilis and combine. Add in the chicken, and stir to season. Add in 2 tablespoons (or two good dollops) of the soup and sour cream mixture to make a pasty, gooey filling. Remove from heat.
Take a 1/4 cup measure and fill each tortilla in the center. Roll up and place in 9x13 pan. Be more generous with your filling if necessary to use each tortilla.
When the 9x13" pan is full of stuffed tortillas, spread the remaining soup and sour cream mixture over the top of the enchiladas. Sprinkle the cheese over the soup mixture. Cover with foil, and bake about 15-20 minutes or until the cheese melts and everything is heated through
Serves about 4 with leftovers.
Jen's notes:
1. I always use more tortillas than just 8. Usually I have at least 12 in a pan. This is one of those recipes you can do by just using what you have, rather than paying a lot of attention to the amounts of the ingredients.
2. You can save some calories by just sprinkling less cheese over the top and using fat-free sour cream.
3. This works great with whatever chicken you might have leftover from another dish.
rating: 5 STARS! A FAV!
1 comments:
I read your other blog, and I admit I am excited that you are starting one for OAMC. I tried it once, and it was ok, but not terribly successful. This may motivate me to do it again since I have decided to start planning meals a month at a time anyway.
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