Tuesday, October 13, 2009

White-ish Enchiladas

I made these tonight for dinner. They still have room for improvement, but they are pretty good for just mixing random things together and hoping for the best! Ross went back for seconds...

8 small flour tortillas
2 large chicken breasts
1 can cream of mushroom soup
1 cup sour cream
1/4 cup chopped onion
1/2 can rotel
shredded cheese (your choice of kind...I use Mexican blend)
olive oil
chopped jalapenos to taste
Adam's Beef Fajita Seasoning

1- Cut chicken into small bite sizes and cook in olive oil until thoroughly cooked. Season with Adam's Beef Fajita Seasoning.
2- Mix together cream of mushroom soup, sour cream, onion, rotel, 1/2 cup shredded cheese, some Adam's Beef Fajita Seasoning.
3- Stir a few tablespoons of sauce in with chicken over low heat until well mixed.
4- Spray baking dish with non-stick spray. Spoon about 2 tbsp chicken/sauce mixture into each tortilla. Roll tightly and place crease down in dish. Do this to all tortillas and pour remainder of sauce evenly over tortillas.
5- Bake in oven for 15 minutes uncovered. Sprinkle with cheese and continue baking until cheese is melted.
6- Let cool a little before serving. This goes well with my White Girl Mexican Rice.

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