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Chicken Enchiladas

Chicken Enchiladas

Chicken Enchiladas

by Shannon F.
Course Main Dish
Servings 4 people

Ingredients
  

  • 3 cans white chicken breast
  • 1 green pepper
  • 1 onion
  • 1 can can cream of celery soup
  • 1 small block Hot Pepper cheese, cubed
  • 1 8 ounce container sour cream
  • 1 package fajita seasoning
  • 1 package soft taco tortillas
  • 1 bag shredded Mexican cheese
  • 1 small can chilies (optional)

Instructions
 

  • Cut green pepper and onion up and sauté in butter.
  • Add chicken to mixture. Once warmed up add fajita seasoning and 3/4 c. water. Simmer until mixture is a little thicker.
  • In a separate pot add soup, cubed cheese and sour cream. Allow that to come to a slight boil. Once cheese sauce is thick and mixed together, turn off the heat.
  • Grease a 9 x 13 " pan. Put chicken mixture into tortillas and roll them. Line them up in pan, then pour cheese mixture over entire dish. Sprinkle with shredded cheese. Bake at 425 for 30-45 minutes.
  • Let stand for 5 minutes and enjoy! *For a little more spice, add a small can of green chilies to cheese mixture.
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