I came up with the recipe during a Once-A-Month-Cooking day. I combined several recipes from cooks.com and came up with something we like, flavor-wise.
Creamy Chicken Enchiladas (or Turkey)
8 oz block softened cream cheese
2-3 cups pre-cooked chicken or turkey, cubed or shredded
1/4 cup chopped green chiles (such as from 4.5 oz can of Old El Paso)
1/2 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt
1/4-1/2 cup chicken stock (adjust as needed so the mixture is creamy and thick)
16 fajita size flour tortillas
10 oz can green chile enchilada sauce
10.5 oz can cream of chicken soup
1 cup shredded cheese (cheddar, jack or colby)
In bowl, combine the cream cheese, chicken or turkey, green chiles, oregano, salt and chicken stock. Stir until well combined and creamy and thick.
Spoon a couple of spoonfuls onto each tortilla and roll up, layering into a 13x9 casserole dish (or 2 8x8 pans).
Mix green enchilada sauce and cream of chicken soup and pour over the enchiladas. Top with shredded cheddar. Cover with tin foil and bake at 350 degrees F for 25-30 minutes or until bubbly.
Yum!
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1 comments:
What a great way to get your recipes in one place for your little girl when she is all grown, she will really love it!
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