The original recipe for this came from Taste of Home Magazine. I got out the recipe, and decided it didn't have enough...."stuff" in it. I was afraid it would be too bland, so once again, I tweaked a recipe to make it my own. The end result was YUMMY! (pat myself on the back!) So give this one a try, and let me know what you think!
Creamy Chicken Enchiladas:
2-8oz pkg cream cheese, softened
1-4oz can diced green chilis
2-3 cups cooked chicken, diced
1 can Fiesta Nacho Cheese condensed soup
1 can cream of chicken soup
1 small can sliced black olives
6 flour tortillas
Shredded Mexican style cheese
Mix softened cream cheese, green chilis, shredded cheese(about a handful, you know I don't measure LOL!) and cooked chicken in a bowl, set aside. Combine soups and also set aside. Spoon chicken mixture in the center of each tortilla. Roll up and place seam side down in a 9x13 baking dish. Pour soup mixture over the top. Bake in a 350 degree oven for 20 minutes. Top with shredded cheese and olives. Bake an additonal 5-10 minutes or until cheese is melted. Serve with mexican rice sour cream and salsa.
I'm going to have to try this, it sounds great!
ReplyDeleteIt's really yummy. My husband said it's his new favorte!
ReplyDelete