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Sunday, September 25, 2011

Cheesy Chicken Enchiladas

This is super easy, and always turns out great.  Awesome dish to make ahead, and great for company.  If you have a nice casserole dish that has a wrought-iron holder it really makes it looks fancy schmancy.

Get started, you need:

One dozen flour tortillas
6-8 boneless skinless chicken breasts
One can of cream of mushroom, and one can of cream of chicken soups
One cup heavy whipping cream
Half cup sour cream
1 1/2 cups shredded Monterey Jack cheese
Sliced olives

Saute your chicken in a bit of olive oil and some seasoning salt and pepper until done and tender.  Cut into pieces when cool and shred the chicken.  Spray baking dish with cooking spray and place shredded chicken in each tortilla with a heaping tablespoon of the cream soup, heavy cream, sour cream mixture.  Fill all the tortillas and place seam side down and cover them with remaining cream mixture.  Cover with sliced olives and shredded cheese, bake at 375* for about twenty minutes or until bubbly and golden.

***I like to serve this with a fresh spinach salad topped with cucumbers, dried cranberries, honey-mustard dressing and bacon***

Enjoy an easy new dish that even your picky eaters will enjoy!!

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