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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
My friend taught me to make these years ago when our children were still small. Our families both just love them! I do not put in the jalapeno peppers, as we think they are too hot.
Saute onion and 1/4 cup pecans in margarine until onion is tender and pecans are lightly toasted. Remove from heat. Combine next 4 ingredients. Add to nut mixture and chicken. Stir well until combined. Spoon about 1/3 chicken mixture onto each tortilla near one edge. Roll up and place, seam-side down, in greased 9x13 inch baking pan.
Combine soup, 1 cup milk, sour cream, and peppers; pour evenly over tortillas in pan. Cover with foil. Bake at 350 degrees F for 30-35 minutes, or until heated through. Remove foil. Sprinkle enchiladas with cheese and 2 tablespoons of pecans. Return to oven for 5 minutes, or until cheese is melted.
By Robin from Washington, IA
Shared on: 01/10/2012
Bake chicken at 350 degrees F for 60-90 minutes, depending on the size of the chicken.
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.
Simmer chicken until tender. Dice or shred meat. Mix chicken, onion and cheddar.
For sauce: saute' onion in butter. In saucepan mix tomatoes, tomato sauce, onion, chili powder and oregano. Heat until blended.
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.
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.
Put some of the mixture in large 9x13 inch pan. Put some mix in each tortilla.
Heat cooking oil in frying pan. Add chicken, onion and garlic. Stir-fry until no pink remains in meat.
Brown onion in butter, combine with soup, broth and green chilies. Add pieces of chicken and beat well.
Mix soup, water, taco sauce, and sour cream. Place chicken, 1 heaping teaspoon of sauce and some cheese in each tortilla and roll up.
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