Make-You-Melt Creamy Chicken Enchiladas |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Rich and creamy and guaranteed to make you melt! If it wasn't so obviously Mexican you'd swear it was French! My roommates, friends, and family all hint at least once a week wondering when I'll be making them next. This is definitely my most coveted recipe and I have noticed when I do make them more and more people are showing up for dinner! These are way too good not to share! However I retain any and all publishing rights. Feel free to use it, but get in touch if you want it for a book! Hehehe...It is also way to good to give up! Ingredients:
16 soft corn tortillas |
2 (10 3/4 ounce) cans campbell's condensed cream soup (my preference is mushroom) |
2 chicken breasts, diced |
2 (4 ounce) cans mild green chilies |
cheddar cheese, grated |
garlic, granulated (not garlic powder or salt) |
1.5 (10 3/4 ounce) cans milk (use the soup can) |
Directions:
1. In a saucepan cook the chicken.
2. Season to taste with garlic.
3. To the chicken add soup, milk and green chilies.
4. Simmer.
5. Stir occasionally to prevent scalding.
6. Heat a skillet to medium-high.
7. Cook the tortillas one at a time for approximately 10 to 20 seconds on each side on the dry, hot skillet.
8. DO NOT OVERCOOK.
9. TORTILLAS WILL REMAIN SOFT AND PLIABLE.
10. On a plate build the tortillas by layering the ingredients in the following order:tortilla, chicken/ chile/ soup mixture, cheddar cheese.
11. Repeat the layering process 4 times per plate.
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