Tuesday, March 3, 2009

Yummy Creamy Chicken Enchiladas

This is a recipe from my husbands family and I just love it. Everytime I have been to their house to visit this dish is on the menu and it makes me happy. I think this is really how I was introduced to green chilies. My mom never cooked with them and after I tried them in this dish I was hooked! I just love green chilies!! Anyways this is a great recipe. I have even used canned chicken from costco when I was in a pinch and it was still tasty! It's very simple too and you can make it more low fat by using reduced fat cream of chicken and mushroom soups.. I have also used milk in place of half and half before when I needed to, but they are much creamier and tastier when you use half and half. I have slightly adapted this recipe to my taste. Well, the only thing I've changed is I put in some cumin to taste. I probably put in about 1/2 teaspoon or more. I'm not sure since I just eye it. Anyways, these are super yummy and easy so give them a try!

Creamy Chicken Enchiladas

1 lb boneless skinless chicken breasts, cooked and shredded. (you could really use any shredded chicken here. I sometimes use our left over rotisserie chicken.)
1 can cream of mushroom soup
1 can cream of chicken soup
1 small can diced green chilies drained (I personally like 2 cans but I'm obsessed!)
1/2 to 1 cup half and half
2 1/2 cups cheddar cheese
flour tortillas (I like to get the ones that are uncooked and cook them up, they are more expensive but worth it for the awesomeness that they are!)
1/2 tsp ground cumin (optional)

In a medium sized bowl mix together shredded chicken, diced chilies, 2 cups of cheddar cheese and cumin; set aside. In another bowl mix 2 cans of soup, add half and half to get a somewhat runny consistency.(You don't want it to be completely runny because it will break down a little bit as it heats up.) Spoon your chicken/cheese mixture into the flour tortillas and roll. Put all rolled enchiladas into a 9x13 pan. (I usually put a bit of the sauce on the bottom first) Pour sauce over enchiladas and then remaining cheddar cheese. Bake at 350 for 30-40 minutes or until heated.


Next up from me: Brown Butter Tortellini with Ham and Spinach


sexy_rexy said...

Our family loves to eat chicken enchiladas. They are realy grate.

Anonymous said...

oh my GOSH, these are sooo YUMMMY!!! i forgot to get half and half at the store so i just used some milk and some creme (the mexican creme, like sour cream) and i put in some enchalada packet in the meat and sauce. WAs soo Tasty! i will for sure be making this again!! thankx! lela