Chicken Enchiladas

Total Time: 35 mins Preparation Time: 35 mins

Ingredients

• Servings: 12
• 1 teaspoon onion powder
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 lbs boneless skinless chicken breasts
• 1/3 cup cream cheese
• 1 1/4 cups green enchilada sauce (verde sauce)
• 1 (10 ounce) can rotel tomatoes & chilies, drained
• 1 (10 3/4 ounce) can cream of mushroom soup
• 16 ounces sour cream (daisy brand)
• 12 corn tortillas or 12 flour tortillas
• 2 cups shredded mexican blend cheese

Recipe

• 1 combine the onion powder, cmin, chili powder, oregano, salt, and pepper. coat each of the chicken breasts thoroughly with the seasoning blend. grill each side for about 5 minutes or until cooked through. allow to rest for 20 minutes then pull apart with two forks to shred.
• 2 cut cream cheese into chunks. place cream cheese, verde sauce, drained rotel, and mushrooom soup in a pan. heat on medium low, until cheese melts (don't boil). take off of the heat and add the daisy brand sour cream.
• 3 warp tortillas in a damp paper towel and microwave for about 30 seconds to soften. in each tortilla, spoon 1 1/2 tablespoons of the sauce and some of the shredded chicken. roll tortilla up; and place seam side down in a 9z13 inch casserole pan.
• 4 pour remaining sauce over the top of the enchiladas. sprinkle with the mexican cheese and bake at 350f for about 30 minutes, or until hot and bubbly.
• 5 recipe can be frozen and cooked later. if cooking frozen, increase cooking time to 1 hour and cook covered for the first 40 minutes.