Easy Chicken Enchiladas
NOTE: This recipe has not been checked or tested by The Canadian Living Test Kitchen.
12 people added this to their Recipe Box
This recipe makes 8 servings
- Preparation time: 15 minutes
- Cook time : 30 minutes
- Total time : PT45M
A quick and easy casserole to whip up on a busy week night; or to share with friends on the weekend. Add a green salad and dinner's done!
Ingredients
- 1 can 284 ml cream of chicken soup 1 can 284 ml cream of chicken soup
- 1 can 370 ml evaporated skim milk 1 can 370 ml evaporated skim milk
- 1 pkg 8-oz light cream cheese 1 pkg 8-oz light cream cheese
- 125 g chopped green chilies 125 g chopped green chilies
- 1-1/2 lb ground chicken 1-1/2 lb ground chicken
- 1 cup chopped onion 1 cup chopped onion
- 1 cup grated Cheddar cheese 1 cup grated Cheddar cheese
- 1 tsp salt 1 tsp salt
- 1/2 tsp black pepper 1/2 tsp black pepper
- 12 8-inch corn tortillas 12 8-inch corn tortillas or flour tortillas
Preparation
Place cream of chicken soup, evaporated milk, and cream cheese in top of double boiler and heat until cheese melts. Add chopped chillies. Brown the chicken in a heated skillet along with the chopped onions. Remove from heat. Add the grated cheese, salt, and pepper. Fill each tortilla with some of the cooked chicken/cheese mixture. Roll and place in a lightly oiled 9x13 baking dish. Pour soup/cheese sauce mixture over top of tortillas. Cover with aluminum foil and bake about 30 min. at 350F. Uncover for the last few minutes to brown. Serve with salsa and sour cream if desired.
Source : Maryalice Wood
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