Chicken Enchiladas With Cream Sauce


1/2 cup chopped green pepper
1/4 cup chopped onion
3 tablespoons butter
1 (4 oz.) jar mushrooms
1/2 teaspoon salt
1/4 teaspoon chili powder
1/8 teaspoon pepper
16 ounces can tomatoes, drained and chopped
1/2 cup shredded Monterey Jack or Cheddar cheese
10 3/4 ounces can condensed cream of chicken soup
1 cup milk
3 cups cooked, chopped chicken
15 ounces can tomato sauce
1/2 teaspoon garlic salt


In large skillet saute green peppers, onions, and mushrooms in garlic and butter until onions are tender. Add seasonings, tomatoes and tomato sauce; simmer 15 minutes. Stir in chicken; cook 5 minutes longer. Heat oven 350 degrees.
In medium saucepan, combine soup, milk and cheese; heat until cheese melts, stirring constantly. spoon about 1/4 cup chicken mixture along center of each tortilla. Fold one edge over filling; fold opposite edge over this. Arrange in ungreased 13x9 inch baking dish. Pour hot cheese sauce over tortillas. Bake at 350 degrees for 15 to 20 minutes or until heated through. For variation: Add chopped broccoli, sliced black olives to chicken mixture.




1.0 servings


Monday, November 30, 2009 - 12:34pm



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