Chicken Enchiladas

Here are two different recipes for Enchiladas. The 1st one is by Carrie w/ picture and the second one is by Michelle P. Enjoy. PLease post any comments after you have tried them.

Carrie's Creamy Chicken Enchiladas

Ingredients:
4 chicken breasts
1 C. chicken borth
*Cook these together until chicken is finished. Shred chicken & place off to side. Save 1/4 Cup of the chicken broth, discard the rest.
To the 1/4 C. broth, add 1 medium chopped white onion. Cook until transparent.
Then add the rest of the ingredients:
1 can Fiesta Nacho cheese soup
1 can cream of chicken soup
1 can green chiles, chopped
1 C. salsa
1 c. fat free sour cream
1 brick low fat cream cheese
1 C. mexican shredded cheese
Stir and cook until all blended.
Set aside 1 1/2 cups of this mixture for topping later.
Mix remainder of sauce w/ cooked chicken & spoon appx. 1/2 cup of mixture into tortillas.
Roll up each tortilla & place in sprayed 9x13 pan, seam side down.
Spread reserved topping sauce over the tortilla roll-ups to cover completely.
Top w/ 4 oz. shredded cheese and sliced black olives, and 1 cup chopped green onions.
Bake at 350 degrees for 20 - 25 minutes.


Michelle's
Chicken Cheese Enchiladas

1 can - Nacho Cheese Soup
½ cup – Milk
2 cups – shredded cooked chicken
½ cup – salsa
1 can (4 oz) – chopped green chilies
1 teaspoon – chili powder
8 – flour tortillas


1. In small bowl, combine soup and milk . . . set aside.
2. In medium bowl, combine chicken, salsa, chilies, chili powder and 2 tablespoons of soup mixture.

3. To make enchiladas, spread 1/3 cup of chicken mixture along one side of each tortilla. Roll up each tortilla, jellyroll fashion; place seamside down in greased 3-quart oblong baking dish. (An 11x7, 2-quart pan works really well.)

4. Spread remaining soup mixture over enchiladas. Cover with foil.
5. Bake at 375o for 35 minutes, or until hot and bubbling.

(My mom got this recipe from a cousin on my dad's side of the family in 1999.)