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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 12 |
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This is a wonderful lunchtime snack for everyone, We all just love them served with a ceasar's salad - Ingredients:
1 teaspoon onion powder |
1 teaspoon cumin |
1 teaspoon chili powder |
1/2 teaspoon oregano |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1 1/2 lbs boneless skinless chicken breasts |
1/3 cup cream cheese |
1 1/4 cups green enchilada sauce (verde sauce) |
1 (10 ounce) can rotel tomatoes & chilies, drained |
1 (10 3/4 ounce) can cream of mushroom soup |
16 ounces sour cream (daisy brand) |
12 corn tortillas or 12 flour tortillas |
2 cups shredded mexican blend cheese |
Directions:
1. Combine the onion powder, cmin, chili powder, oregano, salt, and pepper. Coat each of the chicken breasts thoroughly with the seasoning blend. Grill each side for about 5 minutes or until cooked through. Allow to rest for 20 minutes then pull apart with two forks to shred.
2. Cut cream cheese into chunks. Place cream cheese, Verde sauce, drained Rotel, and mushrooom soup in a pan. Heat on medium low, until cheese melts (don't boil). Take off of the heat and add the Daisy Brand sour cream.
3. Warp tortillas in a damp paper towel and microwave for about 30 seconds to soften. In each tortilla, spoon 1 1/2 Tablespoons of the sauce and some of the shredded chicken. Roll tortilla up; and place seam side down in a 9z13 inch casserole pan.
4. Pour remaining sauce over the top of the enchiladas. Sprinkle with the Mexican cheese and bake at 350F for about 30 minutes, or until hot and bubbly.
5. Recipe can be frozen and cooked later. If cooking frozen, increase cooking time to 1 hour and cook covered for the first 40 minutes.
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