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Chicken Enchiladas III

SUBMITTED BY: Heather PHOTO BY: anya

"It is very easy, and the kids love it."

RECIPE RATING:

Read Reviews (29)

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PREP TIME	20 Min
COOK TIME	20 Min
READY IN	40 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

1 (1 pound) loaf processed cheese food, cubed
1 (16 ounce) container sour cream
2 (10.75 ounce) cans condensed cream of chicken soup
8 fluid ounces evaporated milk
1 teaspoon ground cumin
1 (10 ounce) can chicken chunks, drained
2 cups shredded Cheddar cheese
1 (4 ounce) can chopped green chile peppers
10 (10 inch) flour tortillas

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).
In a medium size microwave safe bowl, combine the processed cheese food, sour cream, 1 can of soup, and evaporated milk. Stir together, and heat in microwave oven until smooth, stirring at intervals. Add cumin to taste, and set aside.
In a medium size bowl, combine the chicken, remaining can of soup, shredded cheese, and green chile peppers. Drop spoonfuls of chicken mixture in center of tortillas, and roll up. Place in a lightly greased 9x13 inch baking dish. Pour reserved sour cream mixture over all.
Bake in the preheated oven for 20 minutes.

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REVIEWS

Reviewed on Aug. 11, 2003 by JOSIE

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

JOSIE
Aug. 11, 2003

Mmmmmm...these were delicious. When hubby goes on these overnight trips for work, I am able to prepare anything I want for dinner. And I usually lean towards something "mexican" since it is my favorite. I made a few alterations to this recipe, but my results were fabulous. These are VERY cheesy, so I may reduce the amount to 3/4 of a package next time. I didn't have any canned chicken so I cut up 10 chicken tenderloins and sauteed them in oil. I replaced the evaporated milk with a 10oz can of enchilada sauce and didn't add the cumin since I was out. I had originally intended to use the mexican style velvetta cheese if I could have found it, but I ended up using the regular. I only added 1/2 a cup of sour cream and had plenty of sauce to pour over the enchiladas. Keep in mind...these do not have a "spicy" flavor. The green chilies only add a small amount of flavor if any at all, so be sure to add your spices accordingly. You could also melt all of the ingredients together in a crock pot and use this as a dip. That's exactly what I did with the small amount of chicken and sauce mixture I had left over. Terrific!! Thanks for sharing Heather.

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20 users found this review helpful

Mmmmmm...these were delicious. When hubby goes on these overnight trips for work, I am able... MORE

Reviewed on Oct. 17, 2003 by LINNIES67

I loved this dish, and received many compliments and requests for the recipe. The only thing... MORE

Reviewed on Sep. 4, 2003 by HAHWEE

This was good, but I don't know if I would make it again...a little too cheesy for me and... MORE

Reviewed on Jan. 19, 2003 by Scott d BBQ man

Use cheddar or other cheese in place of "cheese food". Add chili powder to taste. Be sure to... MORE

Reviewed on Nov. 21, 2004 by LOSANGEL1

delicious. I boiled three chicken breast and shredded them and also added a packet of taco... MORE

Reviewed on Nov. 10, 2004 by REDIRG

This is similar to the way I make my chicken enchiladas, but almost every recipe at this site... MORE

Reviewed on Jun. 22, 2003 by AMEDIXWIFE

This is absolutey wonderful!!! My family just loved it. This dinner is quick and easy and is... MORE

Reviewed on Jan. 23, 2003 by DJORDAN

My family loved this!! Instead of rolling up the tortillas individually, i just layered torn... MORE

Reviewed on Apr. 30, 2004 by AspenGlade

My picky children would never eat a green chili pepper, so I pureed them in the blender and... MORE

Reviewed on Aug. 22, 2003 by BAY0894

This recipe was a hit for my girls night out! I highly recommend it. M

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