Wednesday, September 19, 2012

Creamy Chicken Enchiladas

This is Husb's mother's recipe. I actually haven't changed it much (except using home made tortillas and cream of chicken from scratch)

Its nice to be able to give him some comfort food that reminds him of home.

Creamy Chicken Enchiladas


8 8 inch flour tortillas
2 cans cream of chicken (or 2 recipes from scratch)
4-5 green onions, chopped
1 4oz can diced green chilis (not drained)
1 cup milk
3/4 cup sour cream
salt and pepper to taste
1 cup shredded cheddar or colby jack
2 large chicken breasts, cooked and shredded (or rotisserie chicken.)

I baked my chicken breasts in the 350 oven for 30 minutes

Preheat oven to 350

Mix cream of chicken, green onions, chilis, milk, sour cream, S&P, and cheese. Reserve 2 cups of this. Mix the shredded chicken in to the remaining mix. Spoon approx 1/2 cup of the reserved mix on the bottom of a 9x13 pan to lightly coat it. Fill the tortillas with the mixture and place seam side down in the pan and top with remaining reserved mixture. Spread to cover completely.

Cook for 30 minutes or until bubbly

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