CHICKEN ENCHILADAS
Jamie gave this recipe to me back in our college days. :) I like to use a rotisserie chicken from the grocery deli for this recipe. I always use the leftover chicken for something.
Provided by gypsysoul
Categories Chicken
Time 50m
Yield 12 enchiladas, 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Combine chicken, cream cheese and onion.
- Wrap chicken mixture into about 12 warmed tortillas.
- Lay the enchiladas in a rectangle pan.
- Combine soup, chilies, cumin, salt, sour cream, and milk. A blender makes this sauce creamy and smooth, but is not necessary.
- Pour soup mixture over enchiladas.
- Cover with foil and bake for 30 minutes.
- Remove foil, cover with Monterey jack cheese, and return to oven until cheese is melted.
Nutrition Facts : Calories 457.4, Fat 27.1, SaturatedFat 14.1, Cholesterol 56.1, Sodium 1083.1, Carbohydrate 39.9, Fiber 2.2, Sugar 2.8, Protein 14.2
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