Creamy Chicken Enchiladas
2 cans 98% fat-free chicken soup
1 cup fat-free sour cream
1 tsp. garlic granules
dash of pepper
1 tsp. chili powder
Mix above ingredients and set aside.
1/2 cup onion, chopped
2 – 4 oz. cans chopped green chilies
2 T. cilantro, finely chopped
1/2 – 1 cup finely chopped fresh mushrooms (optional)
In a large non-stick frying pan, saute onion, green chilies and mushrooms over medium heat until onion is translucent.
4 cups diced, cooked chicken, torn in bite-size pieces
Add chicken and about 1/2 – 3/4 cup of soup mixture to pan. (Just make sure that the mixture is to the consistency that you prefer)
12 tortillas (do not use the thick tortillas – they get too mushy!)
cooking spray
Divide chicken mixture between the 12 tortillas, spreading along the center. Roll up and place seam side down in a sprayed 9 x 13 pan.
Flour tortillas
Wheat tortillas
Spread remaining soup mixture over enchiladas.
Cover with foil and bake at 375 degrees for 20 minutes.
2 cups shredded cheese
Remove foil, sprinkle with cheese. Return to oven and bake an additional 10 minutes or until cheese is melted and enchiladas are hot and bubbly.
Top with salsa. ENJOY !!!
Enchiladas can be frozen before baking.
Recipe without pictures:
CREAMY CHICKEN ENCHILADAS
2 cans 98% fat-free chicken soup
1 cup fat-free sour cream
1 tsp. garlic granules
dash of pepper – optional
2 T. cilantro, finely chopped
1 tsp. chili powder
Mix above ingredients and set aside.
1/2 cup onion, chopped
2 – 4 oz. cans chopped green chilies
1/2 – 1 cup finely chopped fresh mushrooms (optional)
In a large non-stick frying pan, saute onion, green chilies and mushrooms over medium heat until onion is translucent.
4 cups diced, cooked chicken, torn in bite-size pieces
Add chicken and about 1/2 to 3/4 cup of soup mixture to pan. (Just make sure that the mixture is to the consistency that you prefer)
12 tortillas (do not use the thick tortillas – they get too mushy!)
cooking spray
Divide chicken mixture between the 12 tortillas, spreading along the center. Roll up and place seam side down in a sprayed 9 x 13 pan.
Spread remaining soup mixture over enchiladas.
Cover with foil and bake at 375 degrees for 20 minutes.
2 cups shredded cheese
Remove foil, sprinkle with cheese. Return to oven and bake an additional 10 minutes or until cheese is melted and enchiladas are hot and bubbly.
Top with salsa.
