SUPER EASY ENCHILADA RECIPE | CREAMY GREEN CHILI CHICKEN ENCHILADAS
#enchiladarecipe #chickenenchiladas #easyenchiladas
GREEN CHILE CHICKEN ENCHILADAS:
(Recipe from allrecipes.com via Pinterest/changed slightly due to our family preferences)
1 can condensed cream of chicken soup
1/2 c sour cream
1 tbs margarine
1 onion finely chopped – (we prefer less, used 1 tsp onion powder to substitute due to the hubby’s preference)
1 tsp chili powder
2-3 cups shredded chicken breast
2 4 oz. can chopped green chile, drained
8-10 (8 inch) flour tortillas
1-2 cups shredded cheddar cheese
1 can – Macayo’s or another green enchilada sauce
OUR SECRET SPICY INGREDIENT 🙂
Mrs. Renfro’s Jalapeno Salsa –
– Mix sour cream and cream of chicken soup in small mixing bowl and set aside
– In a medium saucepan over medium heat, melt margarine and add chili powder and onion (or onion powder) and sautĂ© until clear.
– Add 1 4 oz. can green chiles (drained), two tablespoons creamy mixture and stir
– Add shredded chicken and stir until heated thoroughly
– Preheat the oven to 350, spread creamy mixture in the bottom of a 9×13 pan, drizzle green enchilada sauce
– Scoop 1/4 cup chicken mixture into the tortilla, 1 tsp Renfro’s salsa (see above for link) and cheese
– Roll up enchiladas one by one, and place seam down in pan. After all enchiladas are in the pan, top with green enchilada sauce, the rest of the creamy mixture, and a can of green chiles along with the remaining cheese and maybe a little extra 🙂
Cook for 25 minutes at 350 degrees – cheese should be melted on top. ENJOY!
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