This recipe is from my sister-in-law. These are the enchiladas I brought to Life Group.
1/4 cup chopped onion
2 T butter
1 (4 oz) can diced green chili peppers, drained
1 (8 oz) package cream cheese, softened
1 T milk
1/4 teaspoon ground cumin
3-4 boneless chicken breasts cooked and shredded
12 (7 in) flour tortillas
1 (10 1/2 oz) can cream of chicken soup
1 (8 oz) carton sour cream
1 cup milk
3/4 cup monterrey jack or cheddar cheese
In a skillet, cook the onion in butter over medium heat until onion is tender. Remove skillet from heat and add 1 T of the canned chili peppers. In a medium mixing bowl, combine cream cheese, 1 T milk and cumin. Add cooked onions and cooked chicken. Stir until combined. Spoon about 3 T of the chicken mixture onto each tortilla near an edge and roll up. Place filled tortillas seam side down in a greased 3-quart baking dish.
In a medium mixing bowl, combine soup, sour cream, 1 cup milk and remaining chili peppers. Pour the soup mixture evenly over the tortillas in the baking dish. Cover with foil and bake at 350 degrees for about 30 minutes or until heated through. Remove foil and sprinkle with cheese. Return to over (uncovered) and bake for an additional 5 minutes or until the cheese is melted.
Makes 12 enchiladas.
1/4 cup chopped onion
2 T butter
1 (4 oz) can diced green chili peppers, drained
1 (8 oz) package cream cheese, softened
1 T milk
1/4 teaspoon ground cumin
3-4 boneless chicken breasts cooked and shredded
12 (7 in) flour tortillas
1 (10 1/2 oz) can cream of chicken soup
1 (8 oz) carton sour cream
1 cup milk
3/4 cup monterrey jack or cheddar cheese
In a skillet, cook the onion in butter over medium heat until onion is tender. Remove skillet from heat and add 1 T of the canned chili peppers. In a medium mixing bowl, combine cream cheese, 1 T milk and cumin. Add cooked onions and cooked chicken. Stir until combined. Spoon about 3 T of the chicken mixture onto each tortilla near an edge and roll up. Place filled tortillas seam side down in a greased 3-quart baking dish.
In a medium mixing bowl, combine soup, sour cream, 1 cup milk and remaining chili peppers. Pour the soup mixture evenly over the tortillas in the baking dish. Cover with foil and bake at 350 degrees for about 30 minutes or until heated through. Remove foil and sprinkle with cheese. Return to over (uncovered) and bake for an additional 5 minutes or until the cheese is melted.
Makes 12 enchiladas.
2 comments:
Man, these were delicious. I think it's the cream cheese that gives them their unique and amazing flavor.
Thank you, Rachel! I meant to ask you for the recipe, so I'm so glad you put it on here!
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