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| chicken enchiladas | |||||
| Ingredients: | |||||
| 1 tsp | onion powder | ||||
| 1 tsp | cumin | ||||
| 1 tsp | chili powder | ||||
| 1/2 tsp | oregano | ||||
| 1 package of 10 | enchalada/soft taco shells | ||||
| 1/4 tsp | pepper | ||||
| 1/2 lb | boneless chicken | ||||
| 1/3 cup | cream cheese | ||||
| 1 1/4 cup | green enchilada sauce | ||||
| 1 10 oz can | rotelle tomato | ||||
| 1 can | cream of mushroom soup | ||||
| 16 oz | sour cream | ||||
| 10 | corn tortillas | ||||
| 2 cup | mexican cheese | ||||
| Directions: | |||||
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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 until melted. Add sour cream. Heat tortillas in microwave until soft spoon 1 1/2 tablespoons of sauce and chicken onto tortilla. Roll and place seam side down. Pour remaining sauce over the top and sprinkle with cheese. Bake 350 degrees for 30 minutes or until heated throughly. |
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