Chicken Enchiladas
By stokes_06
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Ingredients
- 2 large chicken breasts shredded (Sam's rotisserie)
- 12 corn tortillas
- 1/2 c jalapeno peppers chopped
- 1 tbsp. butter
- 4 green onions chopped
- tbsp. garlic powder
- tsp. red pepper flakes (optional)
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 6 oz. sour cream
- 1 c Mexican cheese
- 5 oz. enchilada sauce
- 2 tsp. taco seasoning (or half packet)
Details
Preparation
Step 1
Pre-heat oven to 350
Spray oil in lg. baking dish
In lg. frypan, melt butter & sauté green onions 4-6 min.
Add both cans of soup, jalapenos, garlic powder, pepper flakes & sour cream. Stir well and sauté a couple of minutes.
Reserve half of the sauce; add enchilada sauce, stir and set aside.
To remaining sauce add chicken, 1/2 c cheese & taco seasoning. Stir well.
Fill each tortilla and place seam side down in pan and top with remaining sauce. Sprinkle with remaining cheese & bake 20-25 min. or until bubbly.
Garnish with salsa & guacamole if desired.
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