More Great Recipes: Dairy | Dinner | Main Dish | Mexican

Chicken Enchiladas


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

1 whole chicken, cooked, skinned, deboned
and cut into bite size pieces
1 can cream of celery soup
1 c. sour cream
3 oz. pkg. cream cheese, softened
1/3 c. green chiles, chopped
1/3 c. jalapenos, chopped (if desired)
Dash of nutmeg
6 to 8 thick flour tortillas
1 (10 oz.) can green chile sauce
Monterey Jack cheese, shredded
Dash of chili powder


Mix together soup, sour cream, cream cheese, dash of nutmeg, dash of chili powder, green chiles and jalapenos.


Add chicken and toss.


Spread filling on tortillas and roll up.


Place in lightly greased rectangular baking dish, side by side.


Cover with green chile sauce and top with shredded cheese.


Cover with tin foil and bake at 350 degrees for approximately 45 minutes until hot and bubbly.


Pairs Well With


Notes

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