Ingredients:
4 boneless, skinless chicken breasts
1 medium onion – finely chopped 1 tbsp butter
1 12oz can cream of chicken soup
1 16 oz. sour cream
1 small can chopped green chilies
1 10 oz can green enchilada sauce
2 cups shredded jack cheese
1 cups shredded peppered jack cheese
6 taco size flour tortillas
1TBSP chili powder, plus 1 tsp
1 TBSP garlic powder, plus 1 tsp
1 tsp cumin
1 each tsp salt & pepper
cooking spray
Directions:
- Poach chicken with all spices until fork tender
- Remove chicken and shred (save broth for Spanish rice, if desired, or discard)
- In the same pot, melt butter; add onions and sauté at medium heat until transparent.
- Add chicken and enchilada sauce to onions
- Remove from heat and set aside
- While chicken is poaching, mix soup, sour cream, chilies and 1 tsp each chili powder and garlic powder in a bowl until well blended
- Spread ¼ cup of sour cream mixture into greased 9x13 pan
- Spoon chicken mixture along center of tortilla; add a spoonful of cheese (saving 1/2 cup of each for later), roll enchilada style and place seam side down in greased pan
- Repeat until all are made
- Spread remaining sour cream mixture over enchiladas
- Sprinkle remaining cheese on top
- Cover with foil; bake at 375° for 20 minutes
- Remove foil bake uncovered 10 more minutes
Recipe Notes: Everything is bigger in Texas, right? I used to make a TEXAS sized version of these with burrito tortillas. This recipe came from Belinda many moons ago. I have played with it so much, I don't remember what the original was. It's a family, friend and stranger favorite. I say stranger because if I make it for a pot luck, or send it to a friend in need, I always get asked for the recipe. You can make it as spicy or mild as you like by the amount of chili powder you use in the sauce. I wouldn't reduce the amount in the poaching liquid as this makes the chicken taste great. You can also use the poached chicken in many other mexican style recipes...more to follow!
Posted by Buffie
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