Creamy Chicken Enchiladas |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is one of my favorite meals. It is creamy and delicious. The chopping can take a bit of time, but you can also use a food processor. This is such a versatile recipe, you can substitute and omit whatever you want from it, and it still works out. Ingredients:
2 chicken breasts or 2 cups leftover cooked chicken, chopped |
2 cans cream of chicken soup |
4 tablespoons salsa |
1 cup milk |
1/2 can black olives, finely chopped |
4 cloves garlic, minced |
1/2 red pepper, finely diced |
1/2 green pepper, finely diced |
2 stalks celery, finely diced |
1 onion, finely diced |
3/4 cup sour cream |
1 cup grated cheese |
1 package flour tortilla |
Directions:
1. Cook chicken, chop, and set aside Cook garlic, peppers, celery, and onion, put in large bowl with chicken.
2. In seperate bowl mix soup, salsa, milk, olives to create sauce Add two thirds of this sauce and all sour cream to veggie and chicken mixture and add two thirds of the cheese.
3. Place a couple spoonfuls of mixture into tortillas and roll up.
4. Place in greased baking dish Cover with remaining sauce and cheese.
5. Cook for 20-30 minutes on 350.
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