April 3, 2012

Creamy Chicken & Green Chile Enchiladas

I just tweaked my standard recipe and they turned out good!

1lbs chicken breast
2 small OR 1 big can of green enchilada sauce
I can of diced chilies
1 can cream mushroom soup
10 -12 count tortillas
1/2 teaspoon liquid smoke
Salt to taste
1/2 teaspoon Cheyenne pepper
2 cups shredded cheese like cheddar or Colby jack

Diced chicken and cook till no longer pink
Meanwhile preheat oven to 350•
Open cans of mushroom soup, green sauce and chilies and mix together in a med to large bowl. When it's combined and thoroughly mixed (I use a whisk)
Pour 1 cup into cooked chicken. I just add it to the pan -add about half the cheese and stir till melted also add the salt Cayenne pepper and liquid smoke mix well. Taste to make sure it doesn't need a dash of garlic or something you may prefer :)
Get your 13x9 pan out and place about 1 cup of your sauce in the bottom and spread it out. Place 1/3 cup of the chicken mixture into a torilla and roll it gently and place in pan seam side down. Repeat with remaining tortilla.
When completed pour the remaining sauce evenly over enchiladas and add remaining cheese on top. Bake in your oven 20 min or until hot and bubbling and cheese is melted. Voila! Delish creamy chicken enchiladas for the family and your friends! If you don't like spicy omit the cayenne pepper and use black pepper. They have a tiny kick but it's not terrible. If you like spicy the add more cayenne! Enjoy!!!

No comments: