When a college friend brought this dish to a potluck a few years ago, I just had to have the recipe. The best thing about these enchiladas is the easy-to-make and decadently creamy sauce, which keeps the chicken from drying out in the oven.
1 cup onion, diced
2 tablespoons olive oil
1 can cream of celery, divided
1 can cream of chicken, divided
1 can diced green chiles
2 cups shredded Monterey Jack cheese
4 cups cooked chicken, diced
1 teaspoon cumin
8 to 10 soft enchilada tortillas
2 to 3 tablespoons milk or sour cream
Preheat oven to 325. Heat olive oil in skillet over medium heat; saute onion in oil until translucent. Add half of the cream of celery, half of the cream of chicken, green chiles, cheese, chicken, and cumin, and stir to mix well.
Spray a 9x13 baking dish with Pam. Fill each tortilla with about 1/2 cup of chicken mixture and roll up. Arrange enchiladas, seam side down, in the baking dish.
In a small bowl, mix remaining cream of celery and cream of chicken soups with milk; spread evenly over tortillas. Bake for 30 to 40 minutes.
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