CHICKEN ENCHILADAS WITH CREAM OF CHICKEN RECIPES

Name: Cream of Chicken Enchiladas
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Yield: 6 serving(s)
Ingredients: 1 (10 1/2 ounce) can cream of chicken soup; 1 cup sour cream; 3 cups diced cooked chicken; 1 (4 ounce) can mushrooms, drained and chopped; 1/2 onion, chopped; 1 (4 ounce) can green chilies, drained; 1/4 teaspoon oregano; salt and pepper; 10 -12 flour tortillas; 1 (10 1/2 ounce) can cream of chicken soup; 1/4 cup milk; 1 lb shredded monterey jack cheese or 1 lb monterey jack pepper cheese

CREAM OF CHICKEN ENCHILADAS RECIPE - FOOD.COM

Cream of Chicken Enchiladas Recipe - Food.com image

Make and share this Cream of Chicken Enchiladas recipe from Food.com.

Total Time 1 hours 20 minutes

Prep Time 40 minutes

Cook Time 40 minutes

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 (10 1/2 ounce) can cream of chicken soup
1 cup sour cream
3 cups diced cooked chicken
1 (4 ounce) can mushrooms, drained and chopped
1/2 onion, chopped
1 (4 ounce) can green chilies, drained
1/4 teaspoon oregano
salt and pepper
10 -12 flour tortillas
1 (10 1/2 ounce) can cream of chicken soup
1/4 cup milk
1 lb shredded monterey jack cheese or 1 lb monterey jack pepper cheese

Steps:

Mix together first 7 ingredients.
Add salt and pepper to taste.
Place 2-3 tablespoons of filling in center of each tortilla; roll mixture up in tortilla.
With seam side down, place each rolled tortilla side by side in a 13x9 inch casserole dish Mix together first 2 topping ingredients.
Pour evenly over enchiladas in casserole dish.
Sprinkle with shredded cheese.
Bake at 350 degrees for 30-40 minutes.

Nutrition Facts : Calories 741.5, FatContent 45.3, SaturatedFatContent 23, CholesterolContent 149.4, SodiumContent 1512.6, CarbohydrateContent 38.2, FiberContent 2.2, SugarContent 5, ProteinContent 44.8

CREAM OF CHICKEN ENCHILADAS RECIPE - FOOD.COM

Cream of Chicken Enchiladas Recipe - Food.com image

This is a great recipe that a friend of mine has been bringing to office pot-lucks for years. I just got the recipe from him and made it myself. It's a unique and pretty decadent twist on traditional enchiladas. You can adjust the amount of green chiles and jalapenos to your particular taste. This recipe carries a little bite, but is not particularly hot (even using green chiles rated HOT). To pep it up, use 3 cans of green chiles and 2 cans of jalapenos. For potlucks or freezing, double or triple this recipe.

Total Time 1 hours 50 minutes

Prep Time 1 hours 30 minutes

Cook Time 20 minutes

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 whole chicken
1 (26 ounce) can cream of chicken soup
2 (4 ounce) cans diced green chilies
1 (4 ounce) can diced jalapenos
1/2 cup sour cream
2 1/4 cups shredded cheese
1 dozen corn tortilla

Steps:

Boil 1 chicken (approximately 1 hour) until thoroughly cooked. Remove from pot and allow to cool. (Reserve the stock you just made for a future soup project). Shred the chicken and set aside.
Simmer together soup, green chiles, jalapenos, sour cream and 1/2 cup shredded cheese. This will serve as your enchilada sauce.
Once sauce is well combined and simmering, remove 2 cups and set aside. Add shredded chicken to remaining sauce and remove from heat.
Heat tortillas in a skillet sprayed with nonstick cooking spray or 1/4 tsp of hot oil; just enough to make them soft and pliable. Blot with paper towel to remove excess oil.
Roll approximately 1/4 cup of chicken/sauce mixture and an additional 1tbsp shredded cheese in each tortilla. Lay enchiladas side by side in a 9X13 casserole pan sprayed with nonstick cooking spray. Approximately 8 will fit down the length of the pan, place the other 4 2 abreast alongside them.
Pour reserved 2 cups of sauce over the top of the enchiladas and sprinkle remaining shredded cheese (should be about 1 cup) over the top.
Bake at 375 for 18-20 minutes or until brown and bubbly.

Nutrition Facts : Calories 889.9, FatContent 58.3, SaturatedFatContent 21.3, CholesterolContent 207.9, SodiumContent 1844.3, CarbohydrateContent 37.6, FiberContent 4, SugarContent 3, ProteinContent 53.4

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