Chicken Enchilada
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A mexican take on chicken enchilada, written step by step so it's easy to follow built around good chicken and pantry staples.
Ingredients
- 1 chicken, cooked and cut up
- 8 flour tortillas
- 3 oz. cream cheese
- 1 Tbsp. milk
- 1/4 c. chopped celery
- 1/4 c. chopped onion, sauteed in 2 Tbsp. margarine
- 8 oz. sour cream
- 1 can cream of chicken soup
- 2 (4 oz.) cans chopped green chilies
- 1 c. shredded Cheddar cheese
- 1 c. shredded Monterey cheese
Method
Mix chicken, cream cheese, milk and onion.
Place 1/3 cup in each flour tortilla and roll.
Place seam side down in greased baking dish.
Mix together sour cream, soup and drained chilies and pour over enchiladas.
Cover with foil.
Bake 35 minutes at 350°.
Top with Cheddar and Monterey cheese.
Bake, uncovered, until melted.
Rate:
