Friday, February 18, 2011

Chicken Enchilada

-big can cream of chicken
-1/2 to 1 cup sour cream
-1 Tbs margarine, butter or oil
-1/2 c chopped onion
-1 tsp chili powder
-2 c cooked chicken, cubed
-1 can (4 oz) chopped green chilies
-8 flour tortillas
-1 c shredded Monterrey Jack cheese
-fresh parsley for garnish

Preheat oven to 375 degrees. Ina small bowl, stir together soup and sour cream until smooth; set aside. In a 2 quart saucepan over medium heat, cook onion with butter and chili powder until onion is tender. Stir in chicken, chilies, and 2 Tbs of soup mixture. Remove from heat. To make enchiladas spread about 1/4 cup chicken mixture in center of each tortilla. Fold sides over filling and place, seam side down, in greased 9 x 13 inch baking dish. Spread remaining soup mixture over enchiladas. Cover with foil and bake uncovered 5 minutes. Sprinkle with cheese and bake uncovered 5 minutes more or until cheese melts. Garnish with parsley.

Recipe by Lucia

1 comment:

Rachel Rowell said...

I cook onion in butter with chili powder. Then I stir in green chilies, mushroom soup and sour cream. I take out 3/4 of mixture and set to the side. Add chicken to the 1/4 mixture still in pan as well as half (1/2 cup) of cheese.

Fill enchiladas with chicken mixture. Mix remaining (3/4) sauce with 1/4-1/3 cup milk. Pour over enchiladas and top with remaining 1/2 cup of cheese.

Cook at 350 or 30 minutes.