katie's chicken enchiladas
ingredients:
stuffing
½ C chopped onion
½ pkg. 8 oz. cream cheese (can use more if you like it cheesier!)
1 Tbsp. water
1 tsp. cumin
salt & pepper
4 C cooked chicken (chopped into smaller bite size pieces)
¼ C chopped pecans (toasted)
12 7-8” Flour Tortillas
sauce
1 can cream of chicken soup
1 8 oz. container sour cream
1 C Milk
2-4 Tbsp. finely chopped pickled jalapeno peppers (remember when you chop it to remove all the seeds or it will be really HOT!!)
topping
½ C sharp cheddar cheese (this is only a suggestion…I prefer to use more….I LOVE cheese)
Garnish: fresh cilantro, fresh parsley, chopped tomatoes, green chilies (I buy the Old El Paso canned chopped chilies on the taco isle)
instructions:
In a small saucepan cook onion, covered in a small amount of water over medium heat until tender. Drain any excess water.
In a medium mixing bowl, stir together cream cheese, 1 Tbsp. water, cumin salt and pepper. Stir in cooked onion, chicken, and toasted pecans. Wrap the tortillas in foil, heat in 350 degree oven for 10-15 minutes or until softened. Spray 3 quart (9 x 13) rectangular baking dish with PAM.
Spoon about ¼ C chicken mixture on tortilla, roll up. Place seem side down in baking dish. Repeat with each tortilla.
In a medium bowl combine soup, sour cream, milk, & pickled jalapeno peppers.
Pour mixture over enchiladas. (if you are making recipe ahead, wait to do this step immediately before cooking). Bake covered in 350 degree oven for 40 minutes. Sprinkle enchiladas with shredded cheese and bake uncovered for 4-5 minutes or until cheese is melted. Top with fresh cilantro, fresh parsley, chopped tomatoes, and chilies.
Enjoy with spanish rice and refried beans!
stuffing
½ C chopped onion
½ pkg. 8 oz. cream cheese (can use more if you like it cheesier!)
1 Tbsp. water
1 tsp. cumin
salt & pepper
4 C cooked chicken (chopped into smaller bite size pieces)
¼ C chopped pecans (toasted)
12 7-8” Flour Tortillas
sauce
1 can cream of chicken soup
1 8 oz. container sour cream
1 C Milk
2-4 Tbsp. finely chopped pickled jalapeno peppers (remember when you chop it to remove all the seeds or it will be really HOT!!)
topping
½ C sharp cheddar cheese (this is only a suggestion…I prefer to use more….I LOVE cheese)
Garnish: fresh cilantro, fresh parsley, chopped tomatoes, green chilies (I buy the Old El Paso canned chopped chilies on the taco isle)
instructions:
In a small saucepan cook onion, covered in a small amount of water over medium heat until tender. Drain any excess water.
In a medium mixing bowl, stir together cream cheese, 1 Tbsp. water, cumin salt and pepper. Stir in cooked onion, chicken, and toasted pecans. Wrap the tortillas in foil, heat in 350 degree oven for 10-15 minutes or until softened. Spray 3 quart (9 x 13) rectangular baking dish with PAM.
Spoon about ¼ C chicken mixture on tortilla, roll up. Place seem side down in baking dish. Repeat with each tortilla.
In a medium bowl combine soup, sour cream, milk, & pickled jalapeno peppers.
Pour mixture over enchiladas. (if you are making recipe ahead, wait to do this step immediately before cooking). Bake covered in 350 degree oven for 40 minutes. Sprinkle enchiladas with shredded cheese and bake uncovered for 4-5 minutes or until cheese is melted. Top with fresh cilantro, fresh parsley, chopped tomatoes, and chilies.
Enjoy with spanish rice and refried beans!
Comments