Tuesday, 10 June 2008

• Recipe: Flippin' Good and Easy Chicken Enchiladas

  by Mama Goldfish

  Ingredients:

  • 2 cups shredded or chopped cooked chicken (it is best to use the rotisserie chicken from the grocery store)
  • 1 can cream of chicken soup
  • 1 can chicken broth
  • 8 oz. sour cream
  • 1 onion, chopped finely and sauteed
  • 1 poblano pepper, chopped finely & sauteed
  • 2 T fresh cilantro, or 1 1/2 T dried
  • 2 tsp cumin
  • 2 tsp garlic salt
  • 6-10 flour tortillas
  • 2 cups Mexican blend cheese

  Directions:

  1. Combine soup, 3/4 can chicken broth, and sour cream.
  2. Set aside 1 cup of this mixture.
  3. To the remaining mixture, add chicken, onion, pepper, and spices to taste.
  4. Add 1 cup of the cheese.
  5. Place 2-3 T. of mixture onto each tortilla, roll up, and place the tortillas in a greased 9x12 pan.
  6. Add the remaining chicken broth to the reserved soup mixture and pour over enchiladas.
  7. Sprinkle remaining cheese over enchiladas.
  8. Cook at 350° until bubbly.

  MAKE THIS RECIPE.  You will be glad that you did!

  • 1:49 PM
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