Chicken Enchiladas

Chicken Enchiladas
Chicken Enchiladas

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Whole-wheat tortillas

  • 1

    package boneless, skinless chicken breasts

  • 1

    8 oz container of cream cheese

  • 1

    can of Rotel

  • Half of a white onion, diced

  • Cumin

  • Homemade Cream of Chicken Soup*

  • 1

    can diced chiles

  • 8

    oz greek yogurt (in place of sour cream)

  • 1

    can red enchilada sauce

  • 1

    bunch green onions, chopped

  • Shredded cheese (cheddar or Mexican)

Directions

1. Preheat the oven to 350 degrees. 2. Poach the chicken by boiling in water. Set aside to cool. Then shred. 3. In a large skillet, heat oil and then begin to cook the onion. 4. After a few minutes, add the Rotel and cook until the extra moisture evaporates. 5. Add the chicken, cream cheese and cumin to taste, then mix everything together. 6. In a large bowl, combine the cream of chicken soup, enchilada sauce (to taste), greek yogurt, diced chiles and green onions together in a bowl. 7. Pour some sauce on the bottom of a baking pan sprayed with olive oil. 8. Fill the tortillas with the chicken mixture. 9. Place the tortillas in the baking pan, seam side down. 10. Pour the rest of the sauce over the tortillas and sprinkle with shredded cheese. 11. Bake for 20-30 minutes until the cheese is golden brown. **Can replace the chicken with mushrooms to make vegetarian enchiladas

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: