Tuesday, October 29, 2013

Creamy Rich Chicken Enchiladas



These Enchiladas are Rich and Creamy and oh so Cheesy, the blends of peppers gives it just the right spice but it's really not too hot because you remove the seeds and it calms them down; everyone will eat them all up. Enjoy Good Food

What you Need:
1 1/2   pound chicken cut in small chunks or cubes
1  10  ounce package frozen chopped spinach, thawed and well drained
1 Onion diced
1 Jalapeno Pepper diced and seeds removed
1 Anaheim Pepper diced and seeds removed
1/2  teaspoon salt
Dash of Pepper how you like it
1/2  teaspoon ground cumin
1 can cream of chicken soup
1-16 ounce carton dairy sour cream
1/2  cup plain yogurt
1/4  cup all-purpose flour
1   cup milk
1  4  ounce can diced green chile peppers, drained
12 flour tortillas
1 1/2  cup shredded Monterey Jack or cheddar cheese
Snipped fresh cilantro (optional)
Some Green onions sliced thin(optional)
Salsa and/or thinly sliced green onions (optional)

What you need to do:
Heat 3-4 tablespoons of your preferred oil in skillet, then toss in diced onions, and peppers and cook till just tender about 5-10 mins. Then toss in chicken cubed and cook it till done, add spinach and cook till its tender. Season with salt and cumin and pepper to taste. Turn off

For Sauce:
Stir together sour cream, yogurt, flour, stir in milk and chile peppers. Divide sauce in half Pour a third of sauce into your chicken Mixture and cook till warm and blended a few seconds, Do NOT let boil.

Preheat oven to 350 degrees F.
For filling, sprinkle some cheese in tortilla, and spoon some of the sauce and the chicken-spinach mixture; you will need 12 portions. Next Place one portion of the filling in the middle of a tortilla; roll up into a spiral. Place filled tortilla, seam side down, in a greased 3-quart rectangular baking dish. Repeat with the remaining tortillas and the remaining filling.
Spoon the remaining sauce over tortillas. Sprinkle remaining cheese on top of Enchiladas and Bake, uncovered, about 40 minutes or until heated through. Remove from oven. Let stand for 5 minutes before serving. If desired, serve with salsa and/or additional green onions sprinkled over
Serve with desired sides, we did salad and my Banana Cream Poke Cake

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