CHICKEN ENCHILADA CREAM OF MUSHROOM RECIPES

CHICKEN ENCHILADAS II RECIPE | ALLRECIPES

Chicken Enchiladas II Recipe | Allrecipes image

A great way to use leftover chicken. Even kids love these!

Provided by teppij

Categories World Cuisine Latin American Mexican

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 10

Ingredients

1 tablespoon butter
½ cup chopped green onions
½ teaspoon garlic powder
1 (4 ounce) can diced green chiles
1 (10.75 ounce) can condensed cream of mushroom soup
½ cup sour cream
1?½ cups cubed cooked chicken breast meat
1 cup shredded Cheddar cheese, divided
6 (12 inch) flour tortillas
¼ cup milk

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.
Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.

Nutrition Facts : Calories 619 calories, CarbohydrateContent 66.8 g, CholesterolContent 60.4 mg, FatContent 27.1 g, FiberContent 4.1 g, ProteinContent 26.1 g, SaturatedFatContent 11.5 g, SodiumContent 1459 mg, SugarContent 4.4 g

CHICKEN OR TURKEY-MUSHROOM ENCHILADAS RECIPE - FOOD.COM

Chicken or Turkey-Mushroom Enchiladas Recipe - Food.com image

I have made these with both cooked turkey or chicken, please use only Campbell's Cream of Chicken Soup for this any other brand of soup will not produce the best flavor! This recipe can easily be doubled but you will need to bake it in two 13 x 9-inch baking dishes --- if you prefer lots of sauce, then use 3 cans soup with 1-1/2 cups sour cream and increase the cheddar cheese slightly.

Total Time 55 minutes

Prep Time 30 minutes

Cook Time 25 minutes

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

2 (10 3/4 ounce) cans cream of chicken soup, undiluted
1 cup sour cream
1 1/2 cups grated cheddar cheese
2 teaspoons seasoning salt (or to taste)
1/2 teaspoon black pepper (or to taste)
3 -4 tablespoons butter
2 medium onions, finely chopped
2 tablespoons fresh minced garlic
1 red bell pepper, seeded and finely (or use green)
2 -3 teaspoons chili powder (can use more)
4 cups cubed cooked chicken (or use cooked turkey)
1 (10 ounce) can mushroom pieces, drained (hand-squeeze out excess water in the mushrooms before using)
1 (4 ounce) can green chilies, undrained
seasoning salt
8 (8 inch) flour tortillas
2 cups grated cheddar cheese (can use more)

Steps:

Set oven to 350 degrees.
Grease a 13 x 9-inch casserole dish.
In a bowl mix together the undiluted chicken soup, with sour cream, 1-1/2 cups cheddar cheese, seasoned salt and black pepper.
In a saucepan heat butter over medium heat, add in the onion, garlic, red or green bell pepper and chili powder; saute for about 3 minutes.
Add in the chopped chicken, green chilies (with their juice) mushrooms pieces and about 1/2 cup of the soup/sour cream mixture; mix to combine; bring to a boil and simmer for about 5 minutes, then season with more salt and pepper to taste.
Spread about half of the soup/chicken mixture onto the bottom of the casserole dish.
Heat the tortilla shells for about 30 seconds in the microwave to soften.
Spread about 1/4 to 1/3 cup of the chicken mixture along one side of each tortilla, then roll up each tortilla (there is no need to enclose the sides of the rolled tortillas).
Place seam-side down in the baking dish.
Spread remaining soup mixture over the enchiladas, use a spoon to spread the mixture out evenly.
Sprinkle 1-2 cups or cheddar cheese over the soup mixture.
Covered with foil and bake for about 25 minutes.
Remove the foil then bake uncovered for another 10-12 minutes.
Delicious!

Nutrition Facts : Calories 692.8, FatContent 40.5, SaturatedFatContent 20.5, CholesterolContent 134.6, SodiumContent 1271.5, CarbohydrateContent 43.4, FiberContent 3.3, SugarContent 5, ProteinContent 39.2

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