Creamy Chicken Enchilada Extravaganza

Bynews dail

Jan 28, 2025

Creamy Chicken EnchiladasIngredients:
For the Filling:
1 pound boneless, skinless chicken breasts 1 (10.
75 ounce) can cream of chicken soup 1 (10.
75 ounce) can cream of mushroom soup 1 (4 ounce) can diced green chilies, drained 1/2 cup chopped onion 1/2 cup chopped bell pepper 1/2 cup shredded cheddar cheese Salt and black pepper to tasteFor the Enchiladas:
12 corn tortillas 1 cup enchilada sauce 1/2 cup shredded Monterey Jack cheeseInstructions:
1.
Preheat oven to 375°F (190°C).
2.
In a large skillet, cook the chicken over medium heat until cooked through.
Shred or dice the chicken.
3.
In a medium bowl, combine the cream of chicken soup, cream of mushroom soup, green chilies, onion, bell pepper, cheddar cheese, salt, and black pepper.
Stir well to combine.
4.
Add the shredded chicken to the soup mixture and stir to combine.
5.
Lay out a tortilla on a flat surface and spread about 1/4 cup of the filling down the center.
Roll up the tortilla tightly and place it seam side down in a greased 9×13 inch baking dish.
6.
Repeat with the remaining tortillas and filling.
7.
Pour the enchilada sauce over the tortillas and sprinkle the Monterey Jack cheese on top.
8.
Bake for 20-25 minutes, or until heated through and the cheese is melted and bubbly.
9.
Let stand for 5 minutes before serving.
Tips:
For a spicier enchilada, add more green chilies to the filling.
You can also add other vegetables to the filling, such as corn, black beans, or zucchini.
To make the enchiladas ahead of time, assemble them and store them in the refrigerator.
When ready to serve, bake them as directed.
Serve the enchiladas with your favorite toppings, such as sour cream, salsa, or guacamole.

Creamy Chicken Enchilada Extravaganza

Bynews dail

By news dail

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