Creamy Chicken Enchiladas


Using pre-cooked and shredded chicken makes this dish come together even faster.  The flavorful cream sauce makes these chicken enchiladas better than the usual enchilada.  






INGREDIENTS

1 pound boneless, skinless chicken breasts (or 2 cups pre-cooked and shredded chicken ~ see tip here)
2 tablespoons oil
1 cup milk 
1 8-ounce container sour cream 
1 10-ounce can diced tomatoes and green chilies 
1 4-ounce can green chilies 
12 flour tortillas 
1 cup shredded cheese (optional)  


DIRECTIONS

  1. Preheat oven to 350 degrees and prepare a 9x13 casserole dish with nonstick cooking spray.
  2. (if using pre-cooked chicken, skip to step 3) In a large skillet, cook the chicken in the oil until the juices run clear and center of chicken is done.  Using a fork, shred the cooked chicken.
  3. While the chicken cooks, in a sauce pan add the seasoning, milk, sour cream, tomatoes and chilis. Heat on low for 15 minutes, stirring occasionally to avoid scorching.
  4. Lay out the 12 tortillas and spoon 2 ½ tablespoons of the shredded chicken  down the center of a tortilla. (if there is chicken left over, spread it between the 12 tortillas.)
  5. Spoon a portion of the seasoned tomato sauce over the chicken and roll the tortillas up.  Place them seam side down in  the prepared baking dish.
  6. Spoon remaining soup mixture over enchiladas.
  7. Sprinkle cheese on top of enchiladas and bake for 25 to 30 minutes or until heated through.


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