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Chicken Enchiladas

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Ingredients

  • Topping:
  • 4 Cups shredded cooked chicken
  • 7 oz. hot green chilies
  • 7 oz. hot jalapenos
  • 1 can hot RoTel
  • 1 medium onion - chopped, sauté in butter
  • 2 tsp ground cumin seed
  • 2 tsp salt
  • 1/4 tsp pepper
  • 2 cups sour cream
  • Splash of cayenne pepper (optional)
  • 12 flour tortillas
  • 2 cans cream of chicken soup
  • 1/2 cup milk
  • 2 cups shredded cheese

Details

Preparation

Step 1

Grease 9x13 pan.
Drain chili peppers, jalapenos - combine all filling ingredients. Spread on tortillas. Mix Soup and Milk - pour on top of rolled tortillas.

Bake at 425 for 20 minutes - top with cheese bake another 10-15 minutes. Makes 8 medium or 12 small.

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