MENU
 
 
 
 

  • Chicken Enchiladas With Cream Sauce

    0 votes
    Chicken Enchiladas With Cream Sauce
    Servings: 8
    by CookEatShare Cookbook
    41608 recipes
    		 >

    Ingredients

    • 1/2 c. minced green pepper
    • 1/4 c. minced onion
    • 3 tbsp. butter
    • 1 (4 ounce.) jar mushrooms
    • 1/2 teaspoon salt
    • 1/4 teaspoon chili pwdr
    • 1/8 teaspoon pepper
    • 16 ounce. can tomatoes, liquid removed and minced
    • 1/2 c. shredded Monterey Jack or possibly Cheddar cheese
    • 10 3/4 ounce. can condensed cream of chicken soup
    • 1 c. lowfat milk
    • 3 c. cooked, minced chicken
    • 15 ounce. can tomato sauce
    • 10 flour tortillas
    • 1/2 teaspoon garlic salt

    Directions

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

    Similar Recipes

    Leave a review or comment