Creamy Chicken Enchiladas
An Original Recipe
Today I wanted to share a recipe for creamy chicken enchiladas. I have worked out this recipe through trial and error. Hope you enjoy it!
-2 small onions or 1 large onion
-1 medium clove of garlic
-1 can of diced tomatoes (I prefer the cans with chili peppers if available)
-1 can of cream of chicken or cream of vegetable soup (cream of mushroom would work fine, too, if you like it. I do not)
-1 ½ cups of grated cheddar cheese
-½ cup of cream cheese (may need more or less depending on the consistency of the soup)
-3 chicken breast fillets (boned and skinned)
-8-10 tortillas (flour or corn)
-¼ cup of taco seasoning or a combination of paprika, garlic powder, chili powder, salt and pepper to taste
-Sour cream, salsa, and/or hot sauce for serving
Dice onions, finely chop garlic, and cube chicken into bite size pieces.
In a skillet over medium heat, heat a tablespoon of oil. Sauté onions and garlic for a few minutes (until onions begin to turn clear).
Add chicken to skillet. Sauté until the chicken is thoroughly cooked. Add taco seasoning or other spices to taste.
In a separate saucepan, combine canned tomatoes and soup. Cook on medium heat until it starts to simmer. Reduce the heat to low and continue to simmer.
Add chicken mixture to soup mixture. Add cream cheese to thicken. It should be pretty thick and creamy--about the viscosity of sour cream.
Spray a medium baking pan with cooking spray or spoon off some sauce to cover the bottom of the pan to prevent sticking. Spoon chicken mixture into the center of a tortilla in a line. It will probably come out of the ends. It is messy. That is okay.
Fold the tortilla closed and place in the baking pan. Continue with the rest of the tortillas, lining them up side by side.
Sprinkle all of your grated cheese over the top. Cover with aluminum foil. Bake at 350 degrees for 15-25 minutes. Remove foil and continue to bake for 5 minutes until cheese has thoroughly melted.
Serve with your favorite sour cream, salsa, and/or hot sauce.