Wednesday, May 9, 2007
If you are looking for a truly authentic Enchilada recipe this probably isn't it and yes I DO use a can of COC in this recipe. But if you are looking for creamy, cheesy, chickeny goodness, you've come to the right place! I served this with black beans. This recipe is easy to half and makes for great left overs.
½ Cup chopped Onions
4 Oz. Cream cheese, softened [I use reduced fat]
¾ Tsp. Ground Cumin
4 Cups Chicken Breast, cooked & chopped
12 Flour Tortillas, 6 inch size [I used wheat tortillas]
1 Can Condensed Cream of Chicken Soup [I use the healthy request kind]
1 8oz container Sour Cream [reduced fat again]
1 Cup Milk
1 Tbsp. Chopped jalapenos (fresh or jarred)
½ Cup Shredded Cheddar Cheese (or mexi-cheese)
[I also added a half a can or Rotel tomatoes to the chicken mixture]
Preheat oven to 450. Spray 13 x 9 casserole pan with cooking spray. Stir together cream cheese, cumin, onion and chicken. Microwave tortillas in their bag for 60 seconds until soft and pliable. Spoon ¼ Cup of chicken mixture into tortilla, roll up and put into pan. Repeat until all tortilla's have been filled. Next, combine soup, sour cream, milk and jalapenos. Pour over enchiladas. Top with ½ Cup shredded cheddar cheese. Bake for 25-30 min or until bubbly.