Sunday, May 31, 2009

Creamy Chicken Enchiladas

These were so yummy! Found the recipe on another blog that I love. These are definitely American-ized but really yummy! We did find that the part of the tortillas that were on the bottom of the baking dish were kind of chewy and hard to cut through...however, when we had them for leftovers they had softened up and tasted even better. Next time I'll bake them one night and eat them the next.


One 10¾ oz. can Cream of Chicken soup
8 oz light sour cream
1 cup picante sauce (I used some leftover fresh salsa)
2 tsp. chili powder
2 cups chopped cooked chicken
2 cups shredded Monterey Jack cheese (I used some cheddar and pepper jack)
Ten 6-inch flour tortillas
1 large tomato, chopped
3 green onions, sliced
1 avocado, chopped (or guacamole)

Preheat oven to 350 degrees F. Spray 9×13 pan with cooking spray. Stir soup, sour cream, salsa and chili powder in a medium bowl. In a large bowl, stir 1 cup of the sauce mixture with the chicken & 1 cup of the cheese. Spread about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up and place seam-side-down in prepared dish. Scoop remaining sauce over the filled tortillas. Sprinkle with remaining cheese. Spray a piece of foil with cooking spray. Place sprayed-side-down on enchiladas and cover tightly. Bake for 40 minutes or until enchiladas are hot and bubbling. Top individual servings with tomato and onion. Add a dollop of guacamole, if desired. Servings: 6