I'm too lazy to type the whole recipe again, but click HERE to go to our family recipe blog for the details. I've tried a dozen enchilada recipes and this is the one we like best!
(photo credit https://www.culinaryhill.com/sour-cream-chicken-enchiladas/)
Creamy Chicken Enchiladas
Courtesy of Campbell's Kitchen
Ingredients:
1 can cream of chicken soup
1 container sour cream
1 cup salsa
2 tsp chili powder
2 cups chopped cooked chicken (or 2 cans costco shredded chicken)
1 cup shredded Monterey Jack cheese
10 or so fajita size tortillas
1 medium tomato, chopped (optional)
1 green onion, sliced (optional)
Directions:
Mix soup, sour cream, salsa and chili powder in one bowl.
Mix one cup of the above mixture with chicken and cheese.
Spread about 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam-side down in shallow baking dish. Pour remaining cream mixture over the enchiladas.
Cover with foil and bake at 350 degrees for 30 minutes. Top with tomato and onion.
Creamy Chicken Enchiladas
Courtesy of Campbell's Kitchen
Ingredients:
1 can cream of chicken soup
1 container sour cream
1 cup salsa
2 tsp chili powder
2 cups chopped cooked chicken (or 2 cans costco shredded chicken)
1 cup shredded Monterey Jack cheese
10 or so fajita size tortillas
1 medium tomato, chopped (optional)
1 green onion, sliced (optional)
Directions:
Mix soup, sour cream, salsa and chili powder in one bowl.
Courtesy of Campbell's Kitchen
Ingredients:
1 can cream of chicken soup
1 container sour cream
1 cup salsa
2 tsp chili powder
2 cups chopped cooked chicken (or 2 cans costco shredded chicken)
1 cup shredded Monterey Jack cheese
10 or so fajita size tortillas
1 medium tomato, chopped (optional)
1 green onion, sliced (optional)
Directions:
Mix soup, sour cream, salsa and chili powder in one bowl.
Mix one cup of the above mixture with chicken and cheese.
Spread about 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam-side down in shallow baking dish. Pour remaining cream mixture over the enchiladas.
Cover with foil and bake at 350 degrees for 30 minutes. Top with tomato and onion.
Spread about 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam-side down in shallow baking dish. Pour remaining cream mixture over the enchiladas.
Cover with foil and bake at 350 degrees for 30 minutes. Top with tomato and onion.
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