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Sandon's Favorite Chicken Enchiladas

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Submitted by: jennyjones72956

 

Flour tortillas, dipped in whipping cream to soften, are filled with a mixture of chicken, chicken soup, tomatoes and green chilies, then topped with cheese before baking.
 

Ingredients

  • 2 cans all-white meat chicken (breast), drained and chopped
  • 1 tbsp steak seasoning
  • 1 can cream of chicken soup
  • 1 can diced tomatoes
  • 1 can Rotel diced tomatoes with green chilies
  • 1 small can diced green chilies
  • 2 cups heavy whipping cream
  • Ten 8-inch flour tortillas
  • 1 package shredded Mexican-blend fiesta cheese
  • Sour cream and/or guacamole (optional)

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Method

In saucepan, heat chicken on medium-low; stir in steak seasoning. Add cream of chicken soup, diced tomatoes, Rotel tomatoes and green chilies. Heat until it comes to a simmer then remove from stove. In a skillet, heat whipping cream on low heat. Once whipping cream is warm, dip each tortilla into whipping cream to soften. Place tortilla on a plate, add a few spoonfuls of chicken mixture on tortilla and roll up. Place in a baking dish and repeat with remainder. If there is any mixture or cream left, spoon it on top of the rolled tortillas, then sprinkle cheese over top. Bake at 350 degrees until cheese has melted. Top with sour cream or (homemade) guacamole.

 

Notes:

 

Number of Servings: 8-10

 

Submitted by: jennyjones72956 ()

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