Chicken Cream Cheese Enchiladas
Total Time: 35 mins
Preparation Time: 10 mins
Cook Time: 25 mins
Ingredients
- Servings: 6
- 2 (12 1/2 ounce) cans chicken breasts (drained)
- 1 (10 1/2 ounce) can reduced-fat cream of chicken soup
- 1 (8 ounce) bar reduced-fat cream cheese (softened)
- 1 (28 ounce) can green enchilada sauce
- 1 (8 ounce) package shredded cheddar cheese
- 15 soft taco-size flour tortillas
Recipe
- 1 preheat oven to 350°f.
- 2 in a large bowl, combine chicken, cream cheese, cream of chicken soup, 1/2 the cheddar cheese, and enough enchilada sauce to make the mixture moist.
- 3 mix all ingredients well. make sure the cream cheese is not clumpy.
- 4 in a large rectangular baking dish pour enough enchilada sauce to coat the bottom.
- 5 in each tortilla put approximately 3-4 large tablespoons of the mixture.
- 6 roll each tortilla and place into the pan.
- 7 once pan is full, pour enough enchilada sauce on top to make sure each tortilla is covered.
- 8 sprinkle remaining cheese on top.
- 9 bake for between 25 and 30 minutes.
- 10 allow to cool 10 minutes before serving.
- 11 garnish with sour cream, lettuce, olives, etc.
- 12 enjoy.
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