Creamy Cheesey Chicken Enchiladas |
|
 |
Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 10 |
|
Not my origianl recipe, but Ihave tweaked it. Not sure where it came from originally. Everyone loves this! Ingredients:
olive oil |
2 t butter |
3lb boneless, skinless chicken, cut up |
1 white onion - chopped |
1 red pepper - chopped |
1 yellow pepper - chopped (or green) |
1 small can green chiles |
2 t chopped garlic |
1 t. cumin |
2 t chili powder |
1/2 t cayenne pepper |
seasoned salt |
garlic pepper |
1 t. dried cilantro |
1/2 t. celery flakes |
8 oz cream cheese (room temp, - melts faster) |
1 carton sour cream |
2 cans cream of chicken & mushroom, cream of chicken, or cream of mushroom |
3 cups shredded mexican flavor cheese, divided into 1 c & 2 c |
1 can rotel tomatoes, drained |
pace thick n chunky salsa |
Directions:
1. Heat olive oil & butter in skillet
2. Add chicken, onion, peppers, chiles
3. Season with all seasonings through celery flakes
4. When chicken is cooked through, add in pan:
5. cream cheese, Sour Cream, 1 c. cheese, soup
6. Cook together 5 minutes
7. Preheat oven to 375
8. Spreay glass 9x13 pan with cooking spray
9. Roll filling in 10 flour tortillas
10. Makes 10-12
11. Top with 2 c cheese
12. Spoon over tomatoes, and 1/4-1/2 jar salsa
13. Bake about 15-20 minutes
|
|