Creamy Chicken Enchiladas Delight

Bynews dail

Feb 14, 2025

Creamy Chicken EnchiladasIngredients:
For the Filling:
1 boneless, skinless chicken breast, cooked and shredded 1 (10.
75 ounce) can cream of chicken soup 1 (4 ounce) can diced green chiles, undrained 1/2 cup chopped onion 1/2 cup chopped cilantro 1 teaspoon ground cumin 1/2 teaspoon salt 1/4 teaspoon black pepperFor the Sauce:
1 (10.
75 ounce) can cream of mushroom soup 1 cup milk 1/2 cup sour cream 1/4 cup grated Monterey Jack cheeseFor the Enchiladas:
12 corn tortillas 2 cups shredded cheddar cheese 1/2 cup sliced black olivesInstructions:
1.
Preheat oven to 375°F (190°C).
2.
Combine all the filling ingredients in a bowl and stir until well mixed.
3.
In a separate bowl, whisk together the cream of mushroom soup, milk, and sour cream.
4.
Spread 1/2 cup of the sauce in the bottom of a 9×13 inch baking dish.
5.
Place a tortilla in the dish and spread 1/4 cup of the filling down the center.
6.
Roll up the tortilla tightly and place it seam side down in the baking dish.
7.
Repeat steps 5 and 6 with the remaining tortillas and filling.
8.
Pour the remaining sauce over the enchiladas.
9.
Sprinkle the grated cheddar cheese and black olives on top.
10.
Bake for 20-25 minutes, or until the cheese is melted and bubbly.
Tips:
For a spicier enchilada, add 1-2 jalapeños, minced, to the filling.
If you don’t have tortillas, you can use flour tortillas instead.
You can also make these enchiladas ahead of time.
Assemble them as directed and refrigerate for up to 2 days.
When ready to bake, bring to room temperature for 30 minutes before baking.

Creamy Chicken Enchiladas Delight

Bynews dail

By news dail

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