Make these delicious enchiladas with chicken, sour cream, cheese and spices.
1 tablespoon butter
1 / 2 cup green onions, chopped
1st / 2 teaspoon garlic powder
1 (4 ounces) diced green chiles
1 (10.75 ounce) can condensed cream of mushroom soup
1 / 2 cup heavy cream
1-1/2 cups cooked chicken breast cut into cubes
1 cup Cheddar cheese, divided
6 (12-inch) flour tortillas
1 / 4 cupMilk
Directions
Preheat oven to 350 degrees. Prepare a large baking dish with cooking spray.
In a medium saucepan, sauté green onions in butter over medium heat 3 to 4 minutes (until they are soft). Add the garlic powder. Stir in green peppers, mushroom soup and sour cream, mix well.
Reserve 3 / 4 of this sauce and set aside.
To give the sauce remaining in pan, chicken and 1 / 2 cup cheese, mix well.
Fill each tortilla flourMixture with the chicken and roll up. Place seam in preparation pan.
In a small bowl, combine the reserved 3 / 4 sauce and milk. Spoon remaining sauce over rolled tortillas and top with cheese. Bake for 30 to 35 minutes or until cheese bubbles launch.
=> Mexican Chicken Enchiladas Recipe: Spicy Chicken Enchiladas
These enchiladas taste real bite.
1 (10.75 ounce) can condensed chicken broth
1 / 2 cup heavy cream
1Tablespoons margarine
1 onion, chopped
1 teaspoon chili powder
2 cups cooked chicken breast, chopped
1 (4 ounce) can green chilies, drained chopped
8 (8 inch) flour tortillas
1 cup Cheddar cheese
Directions
Preheat oven to 350 degrees.
In a small bowl, combine soup and sour cream, mix well and set aside.
In a medium saucepan melt margarine over medium heat and add the onion and chili powder;fry until the onions are soft. Stir in chicken, chiles and 2 tablespoons of the mixture of soup. Cook warms to mix continuously.
Spread 1 / 2 cup soup mixture into a 9x13-inch oven pan. Spoon about 1 / 4 cup of chicken mixture in the center of each tortilla. Roll tortillas and place seam in saucepan.
Spoon remaining soup mixture over tortillas and sprinkle the cheese on top. Bake 25 minutes or untilThe cheese is bubbly and tortillas are lightly browned.
=> Mexican Chicken Enchiladas Recipe: Ricotta Chicken Enchiladas
Here is a recipe for healthy chicken enchiladas that knows so well as the regular version.
1 tablespoon vegetable oil
2 skinless, boneless chicken breast, cooked and shredded
1 / 2 cup chopped onion
1 (7 ounce) can chopped green chilies
1 (1 ounce) pkg. Taco seasoning mix
1 / 2 cup heavy cream
2 cupsRicotta
1 teaspoon salt
Pinch of ground black pepper
12 (6 inch) corn tortillas
2 cups Monterey Jack cheese shreds
1 (10 ounce) can red enchilada sauce
Directions
Preheat oven to 350 degrees. Easily a 9x13-inch greased baking pan.
Heat the oil in a frying pan over medium heat. Add the chicken, onion and green pepper, fry until they are brown. Add the taco seasoning and prepare meat mixture according to packageDirections.
In a medium bowl, combine the cream, cottage cheese, salt and pepper, stir until well blended.
In a small pan, heat just until tortillas are soft. Within each tortilla, a spoonful of meat mixture, the mixture of cheese and a bit 'of grated cheese. Roll up tortillas and place, seam being prepared pan.
Top with remaining meat mixture and cheese. Pour enchilada sauce over tortillas and sprinkle with Monterey JackCheese.
Bake 30 minutes or until cheese bubbles on top throws.
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