CHICKEN ENCHILADAS
Tonight was the first time I tried this specific recipe. It was well received by my kids. I thought it was pretty tasty also, and so easy. I bought a rotisserie chicken to save some time. I adapted the recipe from Campbell's soup. I made a few adjustments and they were very flavorful. The family already requested to add them to...
Provided by Cassie *
Time 45m
Number Of Ingredients 11
Steps:
- 1. Stir the soup and sour cream in a small bowl. ( The next time I make these I will also add a 4 ounce can of chiles to this)
- 2. Heat the butter in a 3-quart saucepan over medium heat. Add the onion, chili powder, taco seasoning and cook until the onion is tender.
- 3. Stir in the chicken, chiles and 2 tablespoons soup mixture.
- 4. Spread 1/2 cup soup mixture in a 2-quart shallow baking dish.
- 5. Spoon about 1/4 cup chicken mixture down the center of each tortilla. Sprinkle about 1/4 cup cheese to each, less if desired.
- 6. Spoon the remaining soup mixture over the tortillas. Sprinkle with remaining cheese.
- 7. Bake at 350°F. for 25 minutes or until the enchiladas are hot and bubbling.
- 8. Serve with your favorite sides. I just served with some sour cream and green onions. These were really tasty..the original recipe only called for chili powder, I added the taco seasoning for some extra flavor. I will also add a can of chiles to the sauce the next time. I hope you try them. They were very tasty.
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