Wednesday, September 8, 2010

Creamy Chicken Enchiladas

This week I decided on Creamy Chicken Enchiladas from Since it was just myself eating it for the week, I made half the recipe and baked it in a 8" x 8" pan. I used the full amounts for the sauce component as I was paranoid of it being too dry. Overall I thought it was delicious and a nice change from my standard enchiladas that I use a red sauce for.

Next time I would add some sliced jalapenos in with the chicken mixture for some extra heat.

Creamy Chicken Enchiladas
Makes 6-8 servings

  • One 10¾ oz. can Healthy Request Cream of Chicken soup
  • 8 oz light sour cream
  • 1 cup Pace picante sauce
  • 2 tsp. chili powder
  • 2 cups chopped cooked chicken
  • 2 cups shredded Monterey Jack cheese
  • Ten 6-inch flour tortillas
  • 1 large tomato, chopped
  • 3 green onions, sliced
  • 1 avocado, mashed and mixed w/ a little sour cream and picante sauce (quick guacamole)

1. Preheat oven to 350 degrees F.  Spray 9×13 pan with cooking spray.

2.  Stir soup, sour cream, picante sauce and chili powder in a medium bowl.

3. In a large bowl, stir 1 cup of the sauce mixture with the chicken & 1 cup of the cheese.

4.  Spread about 1/4 cup of the chicken mixture down the center of each tortilla.  Roll up and place seam-side-down in prepared dish.  Scoop remaining sauce over the filled tortillas.  Sprinkle with remaining cheese.  Spray a piece of foil with cooking spray.  Place sprayed-side-down on enchiladas and cover tightly.

5. Bake for 40 minutes or until enchiladas are hot and bubbling.  Top individual servings with tomato and onion.  Add a dollop of guacamole, if desired.

Recipe from

1 comment:

  1. Oh, these sound so good! It seems as though your husband is missing out on some yummy meals! I love me some cream cheese!


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