Chicken Enchiladas
This started as a basic "Family Favorite Creamy Enchilada" recipe out of a small cook book and over time I've made it more our family style.
Chicken Enchiladas
Boil chicken breasts until fully cooked, remove from water and let cool enough to touch and shred. place shredded chicken in med bowl, add black beans, 2 cups of rice mix, cream cheese, spinach and set aside.
Meanwhile mix two cans of soup, garlic powder, salt and pepper, chili powder, onion powder, green chilies, and 1/2 cup heavy cream together in a medium mixing bowl. Pour a little less than half of the mixture into the bowl with the chicken, then add the remaining heavy cream to the soup mixture and set aside.
Mix the soup and chicken together well and add 2 cups of the shredded cheese. Fill each tortilla with about 2 heaping tablespoonfuls of chicken mixture (or use as much as you like!) and roll them up tightly. Place them in a 9x13 cake pan, seem side down. Pour the soup mixture over top and spread evenly with a rubber spatula making sure to separate the tortillas a little so the soup mix gets in between each enchilada, cover with tinfoil and bake at 350 degrees for about 45 minutes or until they are heated through. Remove tinfoil and sprinkle remaining cup of cheese on top, continue cooking until cheese is melted.
Chicken Enchiladas
- 2 chicken breasts, boiled and shredded
- 2 cans cream of chicken soup, or one cream of mushroom and one cream of chicken
- 1/2 pk cream cheese (4oz), softened
- 3 cup shredded cheddar cheese
- 1 can green chilies
- 1 can black beans
- 1 pk spanish rice mix
- couple hand fulls of baby spinach
- 1tsp garlic powder
- 1tsp onion powder
- 1tsp chili powder
- salt and pepper
- 1 and 1/2 cups heavy cream (milk works fine if that's what you have)
- 8 large burrito size tortillas
Boil chicken breasts until fully cooked, remove from water and let cool enough to touch and shred. place shredded chicken in med bowl, add black beans, 2 cups of rice mix, cream cheese, spinach and set aside.
Meanwhile mix two cans of soup, garlic powder, salt and pepper, chili powder, onion powder, green chilies, and 1/2 cup heavy cream together in a medium mixing bowl. Pour a little less than half of the mixture into the bowl with the chicken, then add the remaining heavy cream to the soup mixture and set aside.
Mix the soup and chicken together well and add 2 cups of the shredded cheese. Fill each tortilla with about 2 heaping tablespoonfuls of chicken mixture (or use as much as you like!) and roll them up tightly. Place them in a 9x13 cake pan, seem side down. Pour the soup mixture over top and spread evenly with a rubber spatula making sure to separate the tortillas a little so the soup mix gets in between each enchilada, cover with tinfoil and bake at 350 degrees for about 45 minutes or until they are heated through. Remove tinfoil and sprinkle remaining cup of cheese on top, continue cooking until cheese is melted.
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