Creamy Enchiladas ~

This is a great recipe that I made for dinner tonight. What I like about it is the ingredients are things I keep stocked already so it makes it quick and easy to put together. Hope you enjoy it too.

Happy Cooking ~
Teresa

Creamy Chicken Enchiladas

4 boneless skinless chicken breast
2 tbsp of oil
1 med. onion
1 can of rotel
12 oz jar of salsa
8 oz of shredded cheddar cheese
1 cup of sour cream
1 can cream of chicken soup
1 small can of black olives (optional)
dash of fresh or dry cilantro (optional)
8 -10 flour tortillas (whole wheat are my favorite)

Boil chicken and set aside.
In a skillet, saute onions in oil.
Add shredded cooked chicken.
Add 1/2 can of rotel, whole can only if you want it spicy.
Add almost all of salsa.
Cook and simmer for 10 minutes.

Fill each flour tortilla with meat mixture and cheese and roll up and place seam side down in a 9X13 casserole dish.
Mix sour cream and chicken soup together and pour over top.
Sprinkle remaining cheese over top.
Place sliced black olives on top.
Pour remaining salsa down the center.
Sprinkle cilantro on top.
Bake 350 for 30 minutes or so.

When I made this recipe today it made 2 – 9X13 casserole dishes full of Enchiladas and I just had to make another soup/sour cream topping for the second casserole. It makes a lot.
Hope you enjoy it ~

Teresa 🙂

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Published in: on August 25, 2010 at 5:20 am  Leave a Comment  

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