Creamy Chicken Enchiladas

 This easy recipe turns 2 chicken breasts into enough to feed a family of four.  I like it because you can use raw chicken breasts or leftover chicken.   It’s really good if you have leftover grilled chicken, too.  It’s mild enough the kids will eat it, yet has enough flavor to satisfy the adults, too.  If you want it hotter, just add jalapeños to the meat while you’re cooking it.  My secret ingredient is just a splash or two of mesquite smoke flavoring added to the chicken.  For just my husband and I, I divide this into two square baking pans and freeze one.  Be sure to let it thaw in the frig the day you plan on baking it.  If you put it directly in the oven from the freezer, you’d probably end up with petrified tortillas on the bottom.  

Creamy Chicken Enchiladas
Enhilada Filling

1      10.75 oz can cream of chicken soup
16    oz sour cream
¼    teaspoon cumin
¼    teaspoon cilantro leaf
½    teaspoon garlic, minced
Dash  cayenne pepper
2      tablespoons olive oil
2      chicken breasts, chopped in ¼” – ½” cubes
1      medium onion, chopped

1      tablespoon mesquite liquid smoke
½    tablespoon chili powder

Creamy Chicken Enchiladas
Ready to Roll

1      teaspoon garlic, minced
½    teaspoon cilantro leaf
¼    teaspoon cumin
¼    teaspoon salt
1      4 oz can green chili peppers,
chopped or diced
10     soft taco size flour tortillas
10     cheddar cheese slices or about 2½ cups shredded cheddar
½    cup cheddar cheese, shredded

Creamy Chicken Enchiladas
Ready to Sprinkle with Cheese

Preheat oven to 350.  Combine 1st six  ingredients in 1 qt. bowl.  Set aside.
Heat oil in frying pan over medium heat.  Add chicken.  Saute a few minutes.  Add onion, chili powder, garlic, cilantro, cumin and salt.  Continue cooking until onion is tender and chicken is cooked.  Add green chilis.  Cook and stir until heated through.

Lightly grease the baking pan.  Thinly spread about ½ cup of the soup mixture in 13x9x2 baking pan.  Place cheese slices or shredded cheese on tortillas.  Spoon 2-3 tablespoons of the meat mixture on each tortilla.  Roll up tortillas and place, seam-side down, in the baking dish.  Spoon remaining soup mixture on top and sprinkle with ½ cup shredded cheese.

Cover with tin foil.  Bake 30 minutes.  Remove foil, continue baking until bubbly and lightly browned.

©2016, My Granny Rocks | Janette Thornton. All rights reserved.

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