Friday, January 15, 2016

Chili Chicken Enchiladas



5 boneless chicken breast, boiled till cooked through
1 small onion, chopped
1 4oz. can diced green chilis
1 14.75oz. can cream of chicken soup
1/4 C heavy cream or whole milk
1 10oz. can red enchilada sauce
1 pkg. finely shredded Colby jack cheese
10 flour tortillas (I use the soft taco size)
2 T olive oil

Shred the chicken breast and sauté with onion in olive oil over medium heat till onions are tender. Add in green chilis, soup and milk or cream. Stir to combine very well. Remove from heat and spoon about 1/2 c. into each tortilla and top with some cheese. Roll up and place in a greased casserole dish. Continue until all mixture is gone. Spoon enchilada sauce over the top and cover well with cheese. Bake in a preheated 350 degree oven for 20-25 minutes or until cheese is bubbly. Serve over shredded lettuce.

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