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| GRINGO'S CHICKEN ENCHILADAS | |
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4 chicken breasts, skinned 2 sm. cans diced Ortega chilies 1 pt. sour cream 1 tsp. garlic powder 1 tsp. onion powder or flakes 1/2 tsp. salt 1 pkg. of 12 (10 inch) tortillas 3/4 c. grated Cheddar cheese 1 (10 oz.) can enchilada sauce 2 cans cream of mushroom soup Place chicken breasts in baking dish, cover with wax paper and microwave on high 8-12 minutes until tender. Cut into bite-size pieces. Mix together with chiles, sour cream and seasonings. Place 1/3 cup of mixture into the center of each tortilla and roll up. Place rolled tortillas into a greased 12x18 inch casserole dish. Mix together enchilada sauce and cream of mushroom soup. Pour over tortillas. Top with grated cheese. Place casserole dish in 350 degree oven for 25 minutes. Makes 12 enchiladas. Leftover Thanksgiving turkey works great also. | |
Since microwave ovens vary in power, you may need to adjust your cooking time.
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recipe reviews #158062
Linda (California) says:
This recipe rocks!! Wouldn't change anything, except be mindful of the heat level of the enchilada sauce you choose. I'm going with mild next time, but if you like it hotter, go for it! I'm making this for my family on Christmas Eve when they come for Christmas!
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