Wednesday, March 12, 2014

Chicken Enchiladas

· 3 cup chopped cooked chicken
· 1 can condensed cream of chicken soup
· 1 ¼ cups sour cream
· ½ teaspoon chili powder
· 1 tablespoon butter
· 1 onion, chopped
· 1 (4.5 ounce) can chopped green chilies, drained
· 1 (1.25 ounce) mild taco seasoning mix
· 1 (16-ounce) jar fire-roasted salsa
· ½ cup chopped fresh cilantro
· 1 teaspoon lime juice
· ½ teaspoon onion powder
· ½ teaspoon garlic powder
· 6 (12-inch) flour tortillas
· 3 cups shredded cheddar cheese, divided
· 1 (10-ounce) jar enchilada sauce
· Toppings: Tomatoes, avocado, green onions, black olives, fresh cilantro


1. Preheat oven to 350 degrees.
2. Using two forks, shred cooked chicken and set aside.
3. In a medium saucepan, combine cream of chicken soup, sour cream and chili powder. Bring to a simmer over low heat, stirring occasionally. Turn off heat and cover to keep warm.
4. Heat the butter in a skillet over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the shredded chicken, green chilies, taco seasoning, salsa, and cilantro. Allow to simmer for 10 minutes. Stir in lime juice, onion powder and garlic powder, simmer for about 5 minutes.
5. Stir 1 cup of the soup mixture into the skillet with the chicken and spread the remaining soup mixture in the bottom of a 9x13-inch baking dish.
6. Fill each tortilla with the chicken mixture. Sprinkle 1 ½ cups cheddar cheese divided equally among the tortillas over the chicken filling before folding the tortillas, reserving the other 1 ½ cups cheese for topping.
7. Fold tortillas over the filling and place seam-side down in the prepared pan.
8. Pour enchilada sauce evenly over the enchiladas. Cover with the remaining cheese.
9. Bake in preheated oven until filling is heated through and cheese is melted and bubbling, about 25 minutes.
10. Sprinkle with desired toppings.

To Freeze: Prepare recipe as directed through Step 7. Cover with aluminum foil and freeze up to 1 month. To thaw, put in refrigerator overnight. Let stand at room temperature for 30 minutes. Proceed with recipe as directed in Steps 8 through 10.

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