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CHICKEN ENCHILADAS |
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| Add black beans for a topping |
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| Ingredients: |
1 can Cream of Chicken soup
1/2 c sour cream
2 t chili powder
1 c Pace picante sauce
2+ c chopped cooked chicken
1/2 c shredded Monterey jack cheese
6 flour tortillas, warmed
1 diced tomato
1 chopped scallion
dash Sriracha
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| Procedures: |
Preheat the oven to 350o.
Combine all ingredients except tomato and onion in a mixing bowl.
Fill the tortillas with the mixture.
Roll and place in a 11 x 7 x 2 baking dish, topping with extra filling and/or extra cheese.
Cover and bake until hot and bubbly.
Top with tomato and onion. Serve with extra sour cream.
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| Notes: |
2024-04-03: to enhance: sauté diced onion in EVOO. Add minced garlic & 1/2t BTB chicken.
2021-02-26: soup, chicken & cheese were mixed and rolled into the tortillas. They were fried in canola oil and then topped with picante sauce and sour cream. They were served with black beans and a pitcher of margaritas. The filling needs onions and a little heat.
2020-05-24: Tonight's leftover enchiladas will be fried
2019-02-10: A large batch was made for the SKDL visit next weekend.
2012-09-21: Added to our cookbook.
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05/14/2024
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