Wednesday, October 26, 2016

Chicken enchiladas

1 can cream of chicken soup
1/2 cup sour cream
8 oz cream cheese softened
1/4 cup salsa
1 tsp taco seasoning
1 small can chopped green chiles

Shredded cooked chicken.  Mix well.  Place mixture in tortillas and roll.  Place in a greased baking dish.  Drizzle with enchilada sauce (red or greeen).  Sprinkle with cheese.  Bake at 350 for 25 minutes.

Honey Lime Chicken Enchiladas

Honey Lime Chicken Enchiladas Recipe:

6 tablespoons honey
5 tablespoons lime juice
1 tablespoon chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded (I usually boil 4 chicken breasts and shred them)
8-10 flour tortillas
1 pound Monterrey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream
Whisk the first four ingredients and toss with shredded chicken in a Zip-loc bag.  Let it marinate in the fridge for at least a 1/2 hour, but preferably a half day or so.  Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan.  Fill the tortillas with chicken, saving marinade, and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.  Put rolled tortillas in 9×13 pan as you go.  Mix the remaining enchilada sauce with the cream and leftover marinade (if there is any).  Pour sauce on top of the enchiladas.  Sprinkle with remaining cheese.  Bake at 350 degrees for 30 minutes until brown and crispy on top.

I found this recipe here.

Chicken Enchiladas


1 block of cream cheese
1-2 cans of green chiles
Salt, pepper, and onion powder to taste
green enchilada sauce

Cook and shred chicken.  Add cream cheese and stir together til creamy.  Add chiles, salt, pepper, and onion poder and stir.  Add the filling to the tortillas.  Once in the pan, cover with the enchilada sauce and cheese.  Bake at 350 for 30 mins.