Misty's Chicken Enchiladas Recipe #380763
This recipe came about because I couldn't find my "normal" recipe. Although it's much different than my old, it was a HUGE hit!! No leftovers, definately a "do again". Many of the ingredients are approximate because I kinda threw this together. You may want to add more or less of an ingredients depending on your personal tastes. Or add something extra, get creative, I did!!
50 min | 20 min prep
SERVES 4 -6
- 4 chicken breasts (cut into bite size pieces)
- 1 small onion
- olive oil
- 2-3 tablespoons taco seasoning
- salt
- pepper
- 1/4 cup flour
- milk (?? amount)
- 1 cup cream of chicken soup
- 1/4 cup cheese, con queso dip
- 10 flour tortillas
- 2 cups monterey jack cheese (shredded)
- In a large skillet drizzle olive oil, just enough to coat pan. Saute onion. Add chicken pieces. Season with taco seasoning, salt and pepper. Cook until chicken is no longer pink. Remove chicken from pan (save all the drippings) and place in a large bowl. Add flour, while continuing to stir add milk. I'm unsure about the amount of milk because I keep adding a little at a time as it thickens. CONTINUE TO STIR as this will thicken quickly. Add one can of cream of chicken soup. Stir well. Add cheese con queso dip. Once the sauce is thickened and all ingredients are completely incorporated, remove from heat. Add half of the sauce to the chicken in the bowl. Mix it up with 1/2 cup Monterey Jack Cheese.
- Spray a 9X13 baking dish. Preheat ovent to 350 degrees.
- Spoon chicken mixture into flour tortillas (remember, you will need enough for 10 tortillas, I estimate 3 TBSP of mixture per tortilla), roll and place in baking dish. Continue this process with all 10 tortillas. Pour remaining sauce over enchiladas. Sprinkle with remaining Monterey Jack cheese over top the sauce. Bake uncovered x 30min.
- ~Enjoy~.
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5 stars