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Tips and Tidbits
I
created this recipe to imitate the filling of a chicken chimichanga I had a local restaurant. I didn't turn out
like I expected, but these have become a family favorite.
I have made these with and without the cream cheese, it's one
of those thing I throw in if we have it, but don't worry if we
don't. |
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Chicken
Enchiladas
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3-4 split
chicken breasts |
1 tablespoon
butter |
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4 green onions |
8 ounces sour
cream (I use light) |
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10.5 ounces cream
of mushroom soup |
1 can green chili
enchilada sauce (medium) |
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4 ounces shredded
Colby-Jack cheese |
4 ounces cream
cheese |
Preheat oven to 350*. Simmer chicken breast until just done.
Reserve 1 cup chicken broth. Allow to cool so that you can
handle it and remove skin and bones. Shred chicken using two
forks or by ripping. Chop green onions and sauté in butter
until translucent. Add in chicken meat and stir to brown
slightly. Mix in soup, 4 oz sour cream, cream cheese and 1/4
cup enchilada sauce. Stir in just enough reserved broth to
make creamy (usually 1/4-1/2 cup). Fill and roll each tortilla
and place in a 9x13 baking dish sprayed with non stick cooking
spray. Using same skillet mix together remaining enchilada
sauce and sour cream. Stir in half the shredded cheese and
heat until melted. Pour over enchiladas and top with remaining
cheese. Bake for 45 minutes or until tortilla edges are golden
brown. Serve with salsa and sour cream or top with shredded
lettuce and chopped tomatoes. |
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