Chicken Enchiladas

Ingredients:

  • 2 cups chopped cooked chicken
  • 2 cans cream of chicken soup
  • 1 can green chili peppers
  • 1/2 cup sour cream
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  • 1 small finely chopped onion
  • 1 1/2 cup cheddar cheese
  • 1/2 cup Monterey Jack cheese
  • 1 pkg. 12 inch tortilla shells

Directions:

Chop green chili peppers. Mix cream of chicken soup, chili peppers, sour cream, and onions. Wrap chicken, soup mixture and cheese in tortilla shells. Line up in a cake pan (2 layers). Put remaining mixture and cheese on top. Bake, uncovered, at 350 degrees F for 20 minutes.

By Robin from Washington, IA

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June 17, 2010 Flag
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Ingredients:

  • 2 cups cooked diced chicken or turkey
  • 1 can cream of chicken soup
  • 1/2 can water
  • 1/2 cup taco sauce
  • 1 pint sour cream
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  • 1 lb. Longhorn or Cheddar cheese, shredded
  • 12 flour tortillas

Directions:

Mix soup, water, taco sauce, and sour cream. Place chicken, 1 heaping teaspoon of sauce and some cheese in each tortilla and roll up. Place in 9x13 inch pan. Pour remaining sauce on top. Sprinkle cheese over them and bake at 350 degrees F for 45 minutes.

By Robin from Washington, IA

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May 24, 2010 Flag
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Ingredients

  • 1 medium onion
  • 2-3 Tbsp. butter
  • 1 can mushroom soup
  • 1 cup chicken broth
  • 1 or more cans chopped green chilies
  • 1 cooked chicken
  • 1 pkg. corn tortillas
  • 1 lb. longhorn cheese, grated

Directions

Brown onion in butter, combine with soup, broth and green chilies. Add pieces of chicken and beat well. In large baking dish place a layer of corn tortillas, then layer of chicken sauce and then a layer of cheese. Repeat the layers until casserole is filled. Bake in a greased pan at 350 degrees F for 30 minutes.
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By Robin from Washington, IA

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June 12, 2009 Flag
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Ingredients

  • 1 chicken or 3-4 cup diced roast turkey
  • 1 dozen flour tortillas
  • 2 cans cream of chicken soup
  • 1 carton sour cream (6oz.)
  • 1 can green chilies (4oz)
  • 1 cup chicken broth
  • 1/2-1 lb. longhorn, colby or cheddar cheese, grated

Directions

Bake chicken at 350 degrees F for 60-90 minutes, depending on the size of the chicken. Cool and remove meat from bone. Dice. Place a small amount of chicken or turkey in center of uncooked tortilla shell. Top with like amount of grated cheese.

Place filled tortilla in 9x13 inch baking dish that has been sprayed with non-stick cooking spray. Don't try to roll the tortilla tightly. Line up the tortillas in the pan. Sprinkle any leftover chicken or turkey over on top of the filled tortillas. In a bowl, stir together the chicken soup, sour cream green chilies and chicken broth. Pour over the pan with filled tortillas.

Bake at 350 degrees F for 30-45 minutes until bubbly. Serve with chips and salsa.

By Robin from Washington, IA

Answers:

Turkey or Chicken Enchiladas

Don't the tortillas taste 'dry' because they haven't been pre-softened and the filling isn't moistened? If you can tell me that the cream of chicken soup and broth actually penetrate through to the interior of the tortilla, moistening it, then I am absolutely going to make this recipe!

P.S. Can I use non-fat sour cream? (05/29/2007)

By cookwie

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June 12, 2009 Flag
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Ingredients

  • 10 flour tortillas
  • 3 or 4 chicken breasts
  • 2 cans of Cream of Chicken soup
  • small can of chilies
  • 1 (16 oz.) sour cream
  • 2 cups of shredded cheese

Directions

Heat oven to 350 degrees F. Cook chicken breasts in water until they are done. Cut into bite size pieces. Mix soup, chilies, sour cream and 1 cup of cheese. Then add chicken.


Break up flour tortillas into bite size pieces. Put a layer of flour tortillas in the bottom of a 9x13 inch pan. Then put in a layer of chicken mixture then put in a layer of flour tortillas. Keep alternating the layers and then end with the flour tortillas. Then sprinkle the rest of the cheese on it. Then cover with foil and bake for 25 minutes or until cheese on top is melted.

By Sandra from North Las Vegas, NV

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June 12, 2009 Flag
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Spray 10 inch non-stick skillet with cooking spray and set over medium heat; add onion and garlic and cook, stirring constantly, about 1 minute.

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June 12, 2009 Flag
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Put some of the mixture in large 9x13 inch pan. Put some mix in each tortilla.

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June 12, 2009 Flag
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Simmer chicken until tender. Dice or shred meat. Mix chicken, onion and cheddar.

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June 12, 2009 Flag
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Heat cooking oil in frying pan. Add chicken, onion and garlic. Stir-fry until no pink remains in meat.

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June 12, 2009 Flag
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For sauce: saute' onion in butter. In saucepan mix tomatoes, tomato sauce, onion, chili powder and oregano. Heat until blended.

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June 12, 2009 Flag
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Soften tortillas, one at a time, in hot oil in skillet for 15 seconds on each side. Combine chicken, onion and 1 cup cheese in bowl.

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