This is my version of chicken enchiladas. Feel free to add your own ingredients to make it yours. ?
- 2 lb.s boneless skinless chicken breast
- 1 large onion
- 1 large package of mushrooms
- 1 can diced green chillies
- 4 cloves garlic (minced)
- 1 diced jalapeno (seeds removed)
- 1 package McCormicks White Chicken Chili
- 8 oz. Velveeta
- 2 cups shredded cheddar
- 1 can enchilada sauce
- 6 large flour tortillas
- to taste Salt and pepper
- Sour cream (for garnish)
- Cilantro (for garnish)
Preheat the oven to 350
Cube chicken breast into 1″ cubes
Saute over Med Hi heat until no longer pink. Remove from heat
Add onion, mushrooms, peppers, garlic, salt and pepper to saute pan and cook until most liquid has evaporated.
Add chicken and Velveeta cheese. Stir over low heat until cheese is completely melted.
Use butter to grease 9×13 glass casserole dish.
Pour half the can of enchilada sauce in bottom of pan.
Spoon filling evenly into 6 large tortillas.
Add rolled enchiladas and top with remaining enchilada sauce.
Sprinkle with shredded cheese and bake for 30 minutes.
Broil: I like to finish mine in the broiler to darken everything up a little.
Garnish with cilantro and sour cream and serve.
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