Wednesday, July 1, 2009

Chicken Enchiladas

This is for a double batch (I use for dinner the day I make it, and then freeze the other pan so I can use it later).
  • 1 (26 oz) can condensed cream of chicken soup
  • 1 1/2 cups sour cream
  • 1/2 cup milk
  • 1 teaspoon chili powder
  • 2 tablespoons butter/margarine
  • 3 bunches green onion, chopped
  • 1 teaspoon minced garlic
  • 1/4 teaspoon cayenne pepper
  • 1 roasted red pepper, chopped (or about 1/2 cup)
  • 4 cups shredded cooked chicken breast (if using leftover roast chicken, you can just chop it as it will shred itself while you heat and stir it)
  • 1 (7 oz) can chopped green chile peppers, drained
  • 16 (8 inch) flour tortillas
  • 4 cups shredded Mexican Blend cheese, divided
1. Preheat oven to 350 degrees F (175 degrees C).

2. In a small saucepan over low heat, mix the soup, sour cream, chili powder, and milk until smooth; set aside.

3. Melt butter/margarine in a large sauce or saute pan over medium high heat. Add onion and garlic, and saute until tender. Stir in the chicken, chile and roasted red peppers, cayenne pepper, 1 cup of the shredded cheese, and 4 tablespoons of the soup mixture. Cook and stir until heated through.

4. Spread 1/2 cup of the soup mixture into each of two 9x13 baking dishes. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up tortillas, and place, seam-side-down, in the baking dish. Spoon remaining soup mixture on top, and sprinkle each dish with 1 1/2 cups cheese.

5. Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.

Source: and my own ideas

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