Robin's Chicken Enchiladas |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I have tried many, many recipes and finally developed my own for creamy chicken enchiladas that are not spicy. My husband and 4 year old daughter love them. Ingredients:
1/2 cup diced onion |
1 tablespoon butter or 1 tablespoon oil |
1 (8 ounce) can mushroom pieces, drained |
1/2 teaspoon cumin |
4 ounces neufchatel cheese |
1 (10 ounce) can cream of chicken soup, undiluted |
3/4 cup light sour cream |
1 cup salsa |
3 cups chopped cooked chicken (rotisserie is great) |
3 cups colby-monterey jack cheese, divided |
8 medium flour tortillas |
Directions:
1. Saute chopped onion in butter or oil until transparent.
2. Add mushrooms and saute for 2 minutes. Remove from heat.
3. Add cumin and cream cheese to the onion/mushrooms, stirring until cheese melts.
4. In a separate bowl, combine chicken soup, sour cream, and salsa.
5. Reserve about 1 1/2 cups of the soup mixture for later.
6. Add the onion-mushroom mixture to the remainder of the soup mixture and stir well.
7. Gently stir in the chopped chicken and 1 1/2 cups co jack cheese.
8. Spray a 13 x 9 baking dish with nonstick spray. Place a very thin layer of the reserved soup mixture (1/4 c.) on the bottom of the baking dish.
9. Divide the chicken filling among the tortillas. Place them seam side down in the pan.
10. Spread the rest of the reserved soup mixture over the finished tortillas.
11. Sprinkle with remaining co jack cheese.
12. Bake at 350 degrees for 25 minutes.
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