Contributed By: tammeeloraTammee
non tomato based enchiladas
1 pkg Taco seasoning
3-4 Chicken breasts
1 can Cream of chicken soup
1 1/2 cups Shredded jack cheese
1 1/2 cups Shredded cheddar cheese
1/4 Chopped onion
3 oz. Cream cheese
12 7" tortillas (corn or flour)
1 cup Milk
3/4 Sour cream
Preheat oven to 350. Cook the chicken and onions with the package of taco seasoning only using 1/2 cup of water. Add cream cheese to thicken up mixture. Place a big spoonful (or two) of the chicken mixture and a sprinkle of each kind of cheese onto the tortilla and wrap. Place in a baking dish. Repeat until all of the chicken mixture is used (save some cheese to sprinkle on top of the dish). In a large mixing bowl combine the sour cream, milk, and soup. Mix well. Microwave the soup mixture for 90 seconds before pouring onto the enchiladas to help dish heat more completely. Sprinkle remaining cheese on top of the enchiladas. Bake at 350 degrees for about 45 minutes. or until warm all the way through.
To make this dish lighter substitute all of some of the following ingredients with their low-fat or non-fat counterparts: soup, cheeses, sour cream, cream cheese, and milk.
Total Preparation Time: 15 to 30 minutes Ingredients: Chicken & Turkey Egg & Cheese Sauces Actual Cooking Time: 1 hour Number of Servings: 6 Origin: Mexican & Spanish Meal Type: Entree