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Chicken Enchiladas II

Reviewed: Sep. 5, 2012
I found the basics for this recipe to be a good start. I agree with previous comments that it is a little bland. I made the following changes which worked out very nice. I will make this again and again. I stuck with the flour tortillas for this recipe. 4-5 Chicken breast coated in Taco Seasoning and cooked till done in olive oil and garlic; then shredded. I did not add sauce to the chicken while cooking. Sauce: 1 can cream of chicken and mushroom soup (this is a combo can). 2/3 cup sour cream 1/3 cup milk 7 oz chopped green chilies 2 tbsp Taco Seasoning 1 tsp Cumin 1 tsp Chili Powder 1 tbsp Cilantro Use 2 heaping tbsp of sauce per enchilada Add additional milk to remaining sauce before pouring over chicken. Use whatever cheese you like. I used a Mexican blend and added it as layer when filling the enchiladas instead of putting it in the sauce. This makes 6 large (burritos), lol... er enchiladas. Cook at 350 for 35-40 min. Suggest to top with cheese last 15 min. Next time I might try to incorporate some cream cheese into this in place of the sour cream, or use both.
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