Chicken Enchiladas
Recipe by Van Zee Family
Ingredients
- 1/4 cup chopped onion
- 2 Tablespoons butter
- 1, 4-ounce can of diced Florence chiles
- 1, 3-oz package cream cheese
- 2 cups chopped cooked chicken
- 6 to 8 flour tortillas
- 1 can Cream of Chicken soup
- 1, 8-oz carton sour cream
- 1 cup milk
- 3/4 cup shredded co-jack cheese
Instructions
- In skillet, sauté onion and butter.
- Remove from heat and add 1 tablespoon of the chiles.
- In a medium bowl, combine cream cheese, milk and chicken. Then add onion mixture.
- Place chicken mixture in tortillas, roll, and place seam-side down in a greased 9x13 pan.
- Next combine soup, sour cream, 1 cup milk, remaining chiles and shredded cheese. Pour over tortillas.
- Bake at 350 for 35 min covered; uncover and bake 5 min.
- Top with remaining package of co-jack cheese before serving (if so desired).
Notes
COOK’S TIP: You can use taco meat or a breakfast burrito hash in place of chicken for the filling.
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