Friday, July 10, 2009

Fiesta Chicken Enchiladas

Chicken Enchilada success! I have had some issues with homemade enchiladas since I was little because the textures have always turned out a little weird. Either the whole entree comes out dry and overcooked or everything just turns into mush. I love enchiladas though, and I've seen some recipes online lately that use all sorts of interesting things as fillings (ranch dressing, cream of xxx soup, cream cheese, etc.). While none of these sounded all that appetizing to me, I decided to use them as inspiration for my Fiesta Chicken Enchiladas. These were great! The nacho cheese soup kept the chicken from drying out, and the spices in the soup plus the peppers I added really gave these a flavorful kick. My only fear is that Campbells will stop making the Nacho Cheese soup flavor as they have for other flavors I've used in the past for cooking. In the meantime, though, I've stocked up on these ingredients and will definitely be making these again! I almost forgot to take a picture, I was so wrapped up in eating these!

Fiesta Chicken Enchiladas (inspired by a collection of recipes from allrecipes & the back of the enchilada sauce can)
1 cup cooked shredded chicken breast
1 small onion, diced
1 clove garlic, minced
1 tsp olive oil
1 4 oz can diced chile peppers (I used hot, but mild would be okay)
1 can Campbell's Nacho Cheese soup
6 flour tortillas
1 small can mild red enchilada sauce
1/2 cup shredded cheddar cheese
Preheat oven to 350. In saute pan, cook garlic & onion in oil until soft. Add drained diced chiles and cook until most of the moisture has cooked out. Add chicken and soup and stir well to combine. Spray 13" x 9" baking dish with cooking spray. Dip one tortilla at a time into a bowl of lukewarm water. Lay in baking dish and fill with a few Tablespoons of chicken filling. Roll tightly and place in baking dish seam side down. Repeat with all six tortillas until filling is gone and baking dish is full. Top with enchilada sauce and spread with spoon to evenly cover the enchiladas. Sprinkle with cheese and bake uncovered for 20 minutes or until cheese is melted & bubbly.

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