Wednesday, October 3, 2007

Creamy Chicken Enchiladas

3-4 chicken breasts, cubes
1 can refried beans
1/2 onion, diced
1 can diced green chilies (I usually omit these because my kids don't like them.)
16 oz sour cream
2 cans cream of chicken soup
2 lb cheddar cheese, shredded
12 burrito size flour tortillas

Saute the onion in a large frying pan on medium-high heat until translucent and slightly browned. Add the chicken and season with lemon pepper and season salt.

In a medium mixing bowl mix together the soups, sour cream and the green chilies.
Spread a thin layer of refried bean on each tortilla, then place about 1/3 C of meat mixture down the center of each tortilla. Place a generous dollop (about 1/4 C- 1/2 C) of soup mixture on top of the meat mixture. Place a handful of cheese on top of the soup mixture (you will have some of both cheese and soup mixture left).Roll up each tortilla, and place side by side in a large casserole dish (This makes enough for me to make two pans full, and I usually freeze one.) Evenly pour and spread out the remainder of the soup mixture over the top of the rolled burritos. Repeat with the remaining cheese.

Cover the pan with aluminum foil and bake at 350 degrees for 20-25 minutes. Picture from Mique.

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