Saturday, August 31, 2013

Creamy Chicken Enchiladas

Chicken in creamy, spicy sauce, wrapped in warm tortillas and covered with tomatoes and cheese!

adapted from

UPDATE: To reheat, whisk together 1/2 can cream of chicken or cream of celery soup with small amount of milk and pour over top of enchiladas in pan. Cover pan with foil and bake at 425 degrees F. for 20 minutes, then remove foil, increase oven temperature to 475 degrees F. and bake for an additional 10 minutes. 

Creamy Chicken Enchiladas

4 skinless, boneless chicken breasts, cooked and chopped
1 medium onion, chopped
1 Tablespoon olive oil (or vegetable oil)
1 cup sour cream
1 or 2 Tablespoons cream cheese
1 cup shredded Cheddar cheese
1 teaspoon dried parsley
1/4 teaspoon dried oregano
1/8 teaspoon ground black pepper
1/2 teaspoon salt (or to taste)
1 cup salsa (homemade is best)
2 teaspoons chili powder
2 teaspoons ground cumin
1/2 teaspoon smoked paprika (or paprika)
1 or 2 teaspoons garlic powder
dash of ground cayenne pepper (optional)  
1 small can (4.5 ounces) chopped green chilies
8 (10 inch) flour tortillas
1 can (10 oz) Ro*Tel® Mexican Diced Tomatoes with Lime Juice & Cilantro, drained
3/4 cup shredded Cheddar cheese
Cooked rice (optional)

Preheat oven to 325 degrees Fahrenheit.

In a medium, non-stick skillet over medium heat, saute onion in 1 tablespoon olive oil for a few minutes to soften.

Add in cooked chicken, sour cream, cream cheese, cheddar cheese, parsley, oregano, and black pepper. Heat until cheese melts.

Stir in salt, salsa, chili powder, cumin, smoked paprika, garlic powder, cayenne pepper, if using, and green chilies. Heat through.

Spoon hot mixture onto tortillas and roll tightly. Use all tortillas.

Place tortillas in a greased 9x13 inch baking dish. Cover with Ro-Tel tomatoes and 3/4 cup Cheddar cheese.

Bake uncovered in the preheated oven for 30 minutes. Cool for a few minutes before serving. Serve over rice, if desired.

No comments:

Post a Comment