Creamy chicken enchiladas yummy!!

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Creamy Chicken Enchiladas Yummy!!

2 posts on this thread and the last post was on February 25th, 2009 12:00 PM

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mel2229 - June 27th, 2007 1:04 PM

[Original Post]

I don't use measurements I just eyeball it and taste :)
Ingredients
1 pckg of taco size flour tortillas- 1 rotisserie chicken-1 can of cream of mushroom soup- about 1 8 oz tub of light chive and onion cream cheese-a couple of TBSP of sour cream(light of course)- green onions- cilantro- cheddar cheese- garlic for slight taste- salsa verde- plain cream cheese( enough to coat the chicken)

Directions
Shred the chicken and mix with some plain cream cheese and some salsa verde just enough so that the mixture is not so thick. Tip- I put the chicken and cream cheese mixture in the microwave to soften the cream cheede and it makes it easier to mix together.Place the chicken down the center of each tortilla and sprinkle with some cheddar cheese, roll them up tightly. Place the enchiladas in a greased baking dish or you can also put some of the salsa in the bottom of the pan to prevent sticking.
To make the sauce combine the chive and onion cream cheese, cream of mushroom soup,sour cream, green onions, cilantro, garlic and salsa verde mix until combined. I usually do the cold itmes first one at a time in my mixer that way it deosn't get clumpy. Pour the sauce over the enchiladas and bake at 350 until hot and bubbly and cheese in the middle is melted.

Enjoy!!

Perl - September 19th, 2007 2:18 PM

Sounds yummy! I just made some enchiladas last night and had I seen your recipe yesterday I would have tried it. Next time. Most Mexican restaurants make enchiladas with corn tortillas but I like my enchiladas with flour tortillas too because my mom used to make her own flour tortillas for enchiladas from scratch, enchilada sauce from scratch and her enchiladas were awesome!

GreatGal - February 25th, 2009 12:00 PM

I found this recipe it looks real good havent tried it yet though...

Halibut Enchiladas

1-1/2 lb. halibut fillets
1-1/2 cups KRAFT Mexican Style Shredded Cheese, divided
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup MIRACLE WHIP Dressing
1/2 cup chopped onions
1 can (2.25 oz.) sliced black olives, drained, divided
1 can (4 oz.) chopped green chiles, drained
1 pkg. (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
1 can (19 oz.) enchilada sauce, divided
12 flour tortillas
1 cup shredded lettuce
1 tomato, chopped

HEAT oven to 350ºF. Place fish in single layer in shallow baking dish. Bake 25 min. or until fish flakes easily with fork. Flake fish; place in medium bowl. Stir in 1 cup cheese, sour cream, dressing, onions, 1/4 cup olives, chilies and seasoning mix. Spoon down centers of tortillas; roll up.
POUR 1/2 the enchilada sauce onto bottom of 13x9-inch pan. Top with enchiladas, seam-sides down. Cover with remaining sauce and cheese.
BAKE 25 to 35 min. or until heated through. Top with lettuce, tomatoes and remaining olives.

i got this recipe from CreamCheese.com

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