My Creamy Chicken & Cheese Enchiladas Recipe

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Ingredients:

Serving

1 tbsp green bell pepper, minced
1/8 cup red onion, finely chopped
1/2 cup mushroom, finely diced chunks
1 tbsp garlic, minced (about 1 clove)
1 1/2 tsp butter
1 cup carrot, shredded (about 1 large carrot)
2/3 cup milk
1 tbsp butter
2 cups chicken breasts, cooked & shredded (grilled, boiled , rotisserie, your choice)
1 (10 1/2 oz) can condensed mushroom soup
2 green onions, sliced (divided in half )
1/2 tsp season salt
1/4 tsp white pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp accent seasoning
1 chicken bouillon cube
1 (8 oz) package colby-monterey jack cheese, shredded (set aside 1/2 cup)
1/2 cup sour cream (set aside half)
8 corn tortillas
2 cups lettuce, shredded
1 cup tomato, diced
1/4 cup guacamole

Directions:

In a large sauce pan (note the size of the top of the pan make sure it is larger then your corn tortillas; this will be helpful latter on.) add green bell pepper, red onion mushrooms, garlic and 1 1/2 teaspoons butter; Sauté for 2 to 4 minutes until onions are translucent on medium-low.
Add shredded carrot to sautéed onion mix sauté for 2 minutes; stirring constantly.
Add milk chicken breast, condensed mushroom soup, 1/2 of the green onions, season salt, white pepper, garlic powder, onion accent and chicken bouillon; mix well; let simmer on low for 20 minutes (it gives the sauce time to mix the flavors well).
Add 1/4 cup of the sour cream; mix well and remove from heat.
Preheat oven to 350éF.
Now is the time to make a little assembly line (trust me it makes it quicken when you do this)
ASSEMBLY LINE:.
Tortillas->Sauce->Cake Pan->Cheese.
Once you have set this up this is how you do it:.
Take 1 tortilla; dip into sauce flip onto other side of let each side sit for 5 seconds.
Lay tortilla onto cake pan; sprinkle cheese; take a fork and fork out to fork fulls of chicken and vegetables out of sauce kind of drip off the sauce.
Roll and make sure that the side where to tortilla closes is on the bottom.
REPEAT: 7 more times.
Once all the enchiladas are made and in the cake pan in a row. Pour remaining contents of the sauce pan onto of enchiladas. Next sprinkle the 1/2 cup cheese that was set aside on top of that.
BAKE for 15 minutes (until edges of tortillas get crispy and golden brown).
Sprinkle on top lettuce, then tomato, add dollops of the 1/4 cup remaining sour cream and guacamole on top of that.
SERVE & ENJOY! - .

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	100.29 Kcal (420 kJ)
Calories from fat	43.23 Kcal
		% Daily Value*
Total Fat	4.8g	7%
Cholesterol	14.41mg	5%
Sodium	220.84mg	9%
Potassium	138.22mg	3%
Total Carbs	9.92g	3%
Sugars	1.06g	4%
Dietary Fiber	0.79g	3%
Protein	4.94g	10%
Vitamin C	2.2mg	4%
Vitamin A	0.1mg	3%
Iron	0.6mg	3%
Calcium	42.5mg	4%

Amount Per 100 g
Calories	145.61 Kcal (610 kJ)
Calories from fat	62.77 Kcal
		% Daily Value*
Total Fat	6.97g	7%
Cholesterol	20.92mg	5%
Sodium	320.65mg	9%
Potassium	200.69mg	3%
Total Carbs	14.4g	3%
Sugars	1.55g	4%
Dietary Fiber	1.15g	3%
Protein	7.17g	10%
Vitamin C	3.3mg	4%
Vitamin A	0.1mg	3%
Iron	0.9mg	3%
Calcium	61.7mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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