Chicken Enchiladas

Submitted by United Church of God on Wed, 2011-05-25 17:26
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Description

Chicken enchiladas with a creamy sauce, and cheesy topping.

Summary

Yield
Servings
Source

Anna Moore, Garden Grove, CA; Jeanne Knowlen Walton, Augusta, GA

Prep time45 minutes

Ingredients

3Poundchicken tenderloins (boiled and shredded)
1 onion (medium, chopped)
2Cangreen chilies (4 ounces each, chopped)
3Tablespoonbutter
1Cancream of chicken soup (10 3/4 ounces)
1Cancream of mushroom soup (10 3/4 ounces)
1 1⁄2Cupchicken broth
12 corn tortillas (or flour)
1Poundlonghorn-style cheddar cheese (grated)
  fresh jalapeno (or pickled, sliced, optional)

Instructions

Reserve Chicken broth after boiling chicken. Set aside to cool. Sauté onion and green chilies in butter. Add soup and broth, blending well; simmer 10-15 minutes. While sauce simmers, soften tortillas by dipping each in simmering mixture a few seconds. Remove and place on working space. Place a small amount of chicken on each tortilla, with a teaspoon of sauce and sliced jalapeno. Rollup tightly. Place in a lightly greased 13 x 9 x 2 pan. Pour remaining sauce over enchiladas; top with grated cheese. Bake at 350º for 20-25 minutes or until hot and bubbly.

Notes

Enchiladas may be frozen before baking, allow extra baking time for thawing.

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