12 chicken tenderloin pieces- 8 oz. cream cheese, softened
- 8 oz. sour cream
- 2 1lb. pkg Monterrey cheese (I like the kind with jalapenos), shredded
- 1 can chopped green chilies
- 8 green onions, chopped
- 1 can cream of onion soup
- 1 can cream of chicken soup
- 1 cup picante sauce
- 12 regular size flour tortillas
Boil chicken tenders in water until done. Let cool. In a small bowl mix both soups and picante sauce. Set aside. In a large bowl, mix cream cheese, 1 pkg. cheese, sour cream, green chilies, and green onions. Shred chicken by hand or in a food processor. ( I use the processor!) Add the chicken to the cheese mixture. Put half of the soup mixture in the bottom of a greased 9x13 baking dish. Heat tortillas in microwave to soften. Spread 4 tablespoons of the cheese mixture in the tortillas, and roll up. Put the seem down. Repeat until all 12 tortillas are filled. Pour the second half of the soup mixture over the enchiladas. Spread second package of Monterrey cheese over the top. Bake at 350 degrees for 15-20 minutes or until cheese is melted. Enjoy! Yes, the taste wow you!
This recipe was given to me by Amanda Dobbins! Julie H
No comments:
Post a Comment