My Creamy Chicken & Cheese Enchiladas w/ Vegetarian Version


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Why I Love This Recipe

I know it looks like a lot of ingredients, and makes it look like it may be a pain in the rear-end to make, BUT it really is QUITE EASY TO MAKE--AND IT IS A DISH THE WHOLE FAMILY WILL ENJOY FROM THE YOUNGEST TO THE OLDEST. I've even have served it to people that don't even like Mexican or Tex-Mex food but still enjoyed this dish. Goes great to be served with Mexican rice (quick Mexican rice 2 cups minute rice, 2 cups boiling water, 1/4 cup frozen corn, 1/4 cup diced carrot, 1/8 cup diced onion, 1/4 cup salsa, 1 tsp. garlic, 1 tbsp. butter, 1 tsp. salt; once water is boiling mix in everything together turn off heat cover and let sit for 5 minutes and your done)and refried beans on the side. NOTE: I have a couple of friends that are VEGITARIAN aswell and they love this recipe aswell all, the only thing I change to make it vegetarian is that I omit the chicken and replace it with 1 extra can of mushrooms and add a little extra cheese and use either 1 cube of imitation vegetarian chicken bouillon or use 1 cube of vegetable bouillon.

This CAN make 4-6 servings, makes 8-10 Enchiladas pending on how stuffed you make each one. It takes around 1¼ hours give or take to make this in total with 25 min prep time included.


Ingredients You'll Need

1 tablespoon green bell peppers, minced
1/8 cup red onions, finely chopped
1/2 cup mushrooms, finely diced chunks
1 tablespoon garlic, minced (about 1 clove)
1 1/2 teaspoons butter
1 cup carrots, shredded (about 1 large carrot)
2/3 cup milk
1 tablespoon butter
2 cups chicken breasts, cooked & shredded (grilled, boiled, rotisserie, your choice)
1 (10 1/2 ounce) can condensed mushroom soup
2 green onions, sliced (divided in half)
1/2 teaspoon season salt
1/4 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon Accent seasoning
1 chicken bouillon cube
1 (8 ounce) package colby-monterey jack cheese, shredded (set aside 1/2 cup)
1/2 cup sour cream (set aside half)
8 corn tortillas
2 cups lettuce, shredded
1 cup tomatoes, diced
1/4 cup guacamole


Directions

In a large sauce pan (note the size of the top of the pan make sure it is larger then your corn tortillas; this will be helpful latter on.) add green bell pepper, red onion mushrooms, garlic and 1 1/2 teaspoons butter; Sauté for 2 to 4 minutes until onions are translucent on medium-low.


Add shredded carrot to sautéed onion mix sauté for 2 minutes; stirring constantly.


Add milk chicken breast, condensed mushroom soup, 1/2 of the green onions, season salt, white pepper, garlic powder, onion accent and chicken bouillon; mix well; let simmer on low for 20 minutes (it gives the sauce time to mix the flavors well).


Add 1/4 cup of the sour cream; mix well and remove from heat.


Preheat oven to 350éF.


Now is the time to make a little assembly line (trust me it makes it quicken when you do this)


ASSEMBLY LINE:.


Tortillas->Sauce->Cake Pan->Cheese.


Once you have set this up this is how you do it:.


Take 1 tortilla; dip into sauce flip onto other side of let each side sit for 5 seconds.


Lay tortilla onto cake pan; sprinkle cheese; take a fork and fork out to fork fulls of chicken and vegetables out of sauce kind of drip off the sauce.


Roll and make sure that the side where to tortilla closes is on the bottom.


REPEAT: 7 more times.


Once all the enchiladas are made and in the cake pan in a row. Pour remaining contents of the sauce pan onto of enchiladas. Next sprinkle the 1/2 cup cheese that was set aside on top of that.


BAKE for 15 minutes (until edges of tortillas get crispy and golden brown).


Sprinkle on top lettuce, then tomato, add dollops of the 1/4 cup remaining sour cream and guacamole on top of that.


SERVE & ENJOY! -- .


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