An enchilada is a corn tortilla rolled around a filling and covered with a chili pepper sauce. Enchiladas can be filled with a variety of ingredients, including meat, cheese, beans, potatoes, vegetables, seafood or combinations. In their original form as Mexican street food, enchiladas were simply corn tortillas dipped in chili sauce and eaten without fillings. They now have taken many varieties, which are distinguished primarily by their sauces, fillings and, in one instance, by their form. (Wikipedia)
Ingredients:
- 4 large chicken breasts
- 1 large onion chopped finely
- 10 large flour tortillas (or use low carb wheat tortillas)
- 2 T butter
- 1 can rotel diced tomatoes
- 1/4 cup sliced jalapeneos
- 3 cups shredded Colby Jack cheese
- 1 8 oz. brick cream cheese softened
- 1 pint sour cream
- 2 T chopped cilantro
- 1 tsp Cavenders greek seasoning
- 1/2 tsp garlic powder
- 1/2 tsp chili powder
- 1 pkg cream of chicken Cup-o-Soup
Steps:
- Boil chicken in lightly salted water until tender. Dice and set aside.
- In large saucepan, saute onions until tender. Stir in Rotel, diced chicken, 1 cup Colby Jack cheese, cream cheese, 1 cup of the sour cream, 1 T cilantro, Cavenders, and garlic powder.
- Taste the mixture and add more seasonings, if needed.
- Grease large casserole dish and preheat oven to 375 degrees.
- Fill each tortilla with 1 cup chicken mixture and roll up. Lay filled tortillas into casserole with seams on the bottom.
- In medium size mixing bowl, whisk together the other cup of sour cream, the dry Cup-o-Soup contents, chili powder, and 1 cup hot tap water until smooth and creamy.
- Pour soup mixture over tortillas. Sprinkle with 2 cups Colby Jack cheese, and the other T of cilantro. Lay jalapenos on top if desired.
- Bake uncovered for 30 minutes until cheese is melted and slightly browned. Allow to cool for 5 minutes before serving.
Submitted by: Mindy from Arkansas
source: cooks.com