Chicken Enchiladas

Jan 2013 Southern Living

Chicken Enchiladas
Chicken Enchiladas

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/2

    cups diced sweet onion

  • 2

    large poblano peppers, seeded and diced

  • 2

    tablespoons canola oil

  • 3

    garlic cloves, minced

  • 2

    (10 3/4-oz.) cans cream of chicken soup

  • 1

    (8-oz.) container sour cream

  • 2

    (4.5-oz.) cans chopped or diced green chiles

  • 1

    cup chicken broth

  • 1

    (1-oz.) envelope taco seasoning mix

  • 18

    (6-inch) corn tortillas, quartered

  • 6

    cups shredded cooked chicken

  • 2

    cups (8 oz.) shredded extra-sharp Cheddar cheese

  • 2

    cups (8 oz.) shredded pepper Jack cheese

Directions

1. Preheat oven to 350°. Sauté first 2 ingredients in hot oil in a large skillet over medium-high heat 5 minutes or until tender. Add garlic, and sauté 1 minute. Stir in soup and next 4 ingredients; remove from heat. 2. Spread 1 cup soup mixture in a lightly greased 13- x 9-inch baking dish. Arrange 24 tortilla quarters, slightly overlapping, over soup mixture; top with 3 cups chicken, 3/4 cup each Cheddar and pepper Jack cheeses, and 1 1/2 cups soup mixture. Repeat layers once. Top with remaining 24 tortilla quarters, soup mixture, and cheeses. 3. Bake at 350° for 45 to 50 minutes or until bubbly and golden. Remove from oven to a wire rack, and let stand 15 minutes before serving.

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