Wednesday, February 29, 2012

MrsDrPoe: Chicken Enchiladas

Welcome to What's for Dinner Wednesday!  Tonight I'd like to share an experiment from Mr. Poe's favorite food genre - chicken enchiladas.

Ingredients: 8 flour tortillas, 8 oz chicken breast (cooked and shredded), 1 cup cooked rice, 1 can cream of chicken soup, 1 can Rotel, 1/2 cup sour cream, 2 cups milk (not pictured), 8 oz of shredded cheddar cheese (divided).

Combine chicken, rice, soup, Rotel, sour cream, and 1/3 of the cheese in a medium bowl:

Place a liberal amount of the mixture on a tortilla, fold, and continue until all the tortillas are stuffed.  Arrange the filled and folded enchiladas in a single layer in a casserole dish. In a small saucepan, warm the milk over med heat.  Add cheese and stir frequently until the cheese melts; pour the finished cheese sauce over the enchiladas:

Bake at 350 until filling is hot, cheese sauce is bubbly, and the tops of the enchiladas are slightly browned (about 10-20 minutes depending on the starting temperature of filling ingredients).  Enjoy!


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