Mexican Chicken Enchiladas Recipe

Make these delicious chicken enchiladas , sour cream , cheese and spices.
1 tablespoon butter
1/2 cup chopped green onions
1/2 teaspoon garlic powder
1 (4 ounce) can diced green chilies
1 ( 10.75 ounces ) Condensed Cream of Mushroom soup
1/2 cup sour cream
1-1/2 cups cooked chicken breast , cut into cubes
1 cup shredded Cheddar cheese , divided
6 ( 12 inch ) flour tortillas
1/4 cup milk
instructions
Preheat oven to 350 degrees. Prepare a large baking dish with cooking spray .
In a medium saucepan , sauté the onions in butter over medium heat for 3-4 minutes ( until tender ) . Add the garlic powder. Add green peppers, mushroom soup and sour cream and mix well .
Reserve 3/4 of this sauce and set aside .
For the rest of the sauce in the pan, add the chicken and 1/2 cup cheese and mix well.
Fill each tortilla with chicken mixture and roll up. Place seam side down in prepared pan.
In a small bowl, combine / backup 3 4 sauce and milk. Pour the sauce over the rolled tortillas and top with remaining cheese. Bake for 30-35 minutes , or until cheese is bubbly .
= > Mexican Chicken Enchiladas Recipe: Spicy Chicken Enchiladas
These enchiladas have a real strong taste.
1 ( 10.75 ounces ) Condensed Cream of Chicken soup
1/2 cup sour cream
1 tablespoon margarine
1 onion, chopped
1 teaspoon chili powder
2 cups cooked chicken breast , chopped
1 (4 oz) chopped green chilies May , drained
8 (8 inch ) flour tortillas
1 cup cheddar cheese
instructions
Preheat oven to 350 degrees.
In a small bowl, combine soup and sour cream and mix well and set aside .
In a medium saucepan , melt the margarine over medium heat and add onion and chili powder , cook until onions are tender . Add chicken , peppers, and 2 tablespoons soup mix . Cook until heated through, stirring constantly .
Spread soup mix 1/2 cup in a baking dish 9x13 inches. Pour about 1 /4 cup chicken mixture in center of each tortilla. Roll up and place , seam side down , in baking dish.
Pour remaining soup mixture over tortillas and sprinkle with cheese . Bake for 25 minutes or until cheese is bubbly and tortillas are lightly browned .
= > Mexican Chicken Enchiladas Recipe: Cottage Cheese Chicken Enchiladas
Here's a healthy chicken enchiladas that tastes as good as the regular version recipe.
1 tablespoon vegetable oil
2 boneless chicken breasts , cooked and crumbled
1/2 cup chopped onion
1 ( 7 oz ) Can chopped green chilies
1 (1 oz) Pkg. taco seasoning
1/2 cup sour cream
2 cups cottage cheese
1 teaspoon salt
Pinch of black pepper
12 (6 inch ) corn tortillas
2 cups Monterey Jack cheese cheese
1 (10 ounce) can red enchilada sauce
instructions
Preheat oven to 350 degrees. Lightly grease a baking dish 9x13 inches.
Heat oil in a skillet over medium -high heat. Add chicken , onion and green chillies , fry until browned. Add taco seasoning and prepare meat mixture according to package instructions .
In a medium bowl , combine sour cream, cheese , salt and pepper, and mix well.
In a small skillet , heat tortillas until soft . Within each tortilla, add a tablespoon of the meat mixture , mix cottage cheese and grated cheese. Roll up and place , seam side down , in prepared pan.
Cover with meat mixture and remaining cottage cheese . Pour the sauce over the tortillas Chicken Enchiladas Recipe and sprinkle Monterey Jack cheese.
Bake for 30 minutes, or until the cheese on top is bubbly.
Cha ... cha ... cha ... is chili time !
[ https://www.youtube.com/watch?v=TysD6gUSsX4 ]