www.monthlymealplanner.com
|
|||||
|---|---|---|---|---|---|
| chicken enchiladas | |||||
| Ingredients: | |||||
| 1 tsp | onion powder | ||||
| 1 tsp | cumin | ||||
| 1 tsp | chili powder | ||||
| 1/2 tsp | oregano | ||||
| 1/2 tsp | salt | ||||
| 1/4 tsp | pepper | ||||
| 1/3 cup | cream cheese | ||||
| 1 1/4 cup | green enchilada sauce | ||||
| 1 10 ounce can | rotelle | ||||
| 1 can | cream of mushroom soup | ||||
| 16 ounces | sour cream | ||||
| 10 | corn tortillas | ||||
| 2 cups | mexican cheese | ||||
| Directions: | |||||
|
combine onion powder, cumin, chili powder, salt and pepper. Coat each chicken breast and fry for 5 minutes on each side. Let rest for 10 minutes.
Shred chicken Cut cream cheese into chunks and place with rotelle, cream of mushroom soup, and verde sauce into pan unitl melted. Add sour cream. Heat tortillas in microwave until soft. Spoon 1 1/2 tablespoons of sauce and chicken onto tortillas. Roll and place seam down and pour remaining sauce over the top. Sprinkle with cheese. Bake 350 degrees for 30 minutes |
|||||