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  • Gourmet Chicken Enchiladas

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    Gourmet Chicken Enchiladas
    Servings: 12
    by CookEatShare Cookbook
    41608 recipes
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    Ingredients

    • 4 large chicken breasts
    • 1 large onion minced finely
    • 10 large flour tortillas (or possibly use low carb wheat tortillas)
    • 2 Tablespoons butter
    • 1 can rotel diced tomatoes
    • 1/4 c. sliced jalapeneos
    • 3 c. shredded Colby Jack cheese
    • 1 8 ounce brick cream cheese softened
    • 1 pint lowfat sour cream
    • 2 Tablespoons minced cilantro
    • 1 teaspoon Cavenders greek seasoning
    • 1/2 teaspoon garlic pwdr
    • 1/2 teaspoon chili pwdr
    • 1 pkg cream of chicken Cup-o-Soup

    Directions

    1. Boil chicken in lightly salted water till tender. Dice and set aside.In large saucepan, saute onions till tender. Stir in Rotel, diced chicken, 1 cup Colby Jack cheese, cream cheese, 1 cup of the lowfat sour cream, 1 Tablespoons cilantro, Cavenders, and garlic pwdr.
    2. Taste the mix and add in more seasonings, if needed.
    3. Grease large casserole dish and preheat oven to 375 degrees.
    4. Fill each tortilla with 1 cup chicken mix and roll up. Lay filled tortillas into casserole with seams on the bottom.
    5. In medium size mixing bowl, whisk together the other cup of lowfat sour cream, the dry Cup-o-Soup contents, chili pwdr, and 1 cup hot tap water till smooth and creamy.
    6. Pour soup mix over tortillas. Sprinkle with 2 cups Colby Jack cheese, and the other Tablespoons of cilantro. Lay jalapenos on top if you like.
    7. Bake uncovered for 30 min till cheese is melted and slightly browned. Allow to cool for 5 min before serving.

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