Creamy Chicken Enchiladas |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 8 |
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I got this recipe from a co-worker a couple of years ago. It's delicious and it's much different than the enchiladas we were used to with red sauce out of the can. Ingredients:
1 lb chicken breast |
1 (10 3/4 ounce) can cream of chicken soup |
1 (10 3/4 ounce) can water, from chicken |
2 cups monterey jack cheese |
1 medium onion (chopped) |
1 (2 1/4 ounce) can green chilies (diced) |
flour tortilla |
1 teaspoon coriander |
Directions:
1. Boil Chicken- set aside.
2. Mix cream of chicken and chicken broth.
3. Cook until bubbly.
4. Add 1/2-1c cheese to sauce.
5. Cool a little then add 1 cup sour cream and 1 teaspoon coriander.
6. Sautè onion and green chiles.
7. Add chicken to onion and green chiles.
8. Mix in 1 cup of sauce with chicken.
9. Use the mixture with chicken for enchilada filling.
10. The rest of the sauce will be to cover your enchiladas you will roll into a large casserole dish.
11. Cover with the additional cup of monterey jack cheese.
12. Bake 20 minutes or until cheese melts.
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