Chicken Enchiladas
Got a wild hair to have chicken enchiladas based on a long ago lost recipe. Digging into the strange and dark recesses of my brain I came up with this. It turned out great and my trusty barometer (hubby) told me they were best ever. I had to make them again to come up with the proportions for the seasonings.
What You Need
- 4 boneless chicken breasts, cooked and cut into bite-sized pieces
- 1/2 cup chopped sweet onions
- 1 can Ro-Tel tomatoes, drained
- 1 can chopped green chiles, drained
- 1 can cream of chicken soup
- 1/2 cup sour cream
- 2 cups shredded cheddar, reserving 1/2 cup for topping
- 1 tsp Emeril’s Southwest Essence
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 cup enchilada sauce (highly recommend Trader Joe’s)
- 4-6 10-inch flour tortillas
Putting It Together
- Mix all ingredients except reserved cheese, enchilada sauce and tortilla.
- Divide the mixture amongst the flour tortillas. Roll up and place seam-side down in greased baking dish.
- Sprinkle top with enchilada sauce, spreading with spoon to cover. Sprinkle with reserved cheese.
- Bake in 350 degree oven for 40-50 minutes.
- Serve topped with your favorite condiments: diced tomatoes, avocado, sour cream, salsa, etc.
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