Chicken Enchiladas

Name: Chicken Enchiladas
Ingredients: 2 tablespoons cooking oil; 4 boneless chicken breasts, diced; 1 cup chopped onion; 1 garlic cloves, minced or 14 teaspoon garlic powder; 10 ounces mushrooms, sliced (fresh or canned, I use fresh); 4 ounces green chilies, chopped (fresh or canned, I use fresh); 1 cup sour cream (I use fat free); 1 teaspoon chili powder; 1 teaspoon ground cumin; 12 teaspoon salt; 14 teaspoon pepper; 16 corn tortillas (depends on your preference) or 8 flour tortillas (depends on your preference); 2 cups medium cheddar, grated; sour cream; grated cheddar cheese; diced tomato, for color (optional); shredded lettuce, for color (optional); diced onion (optional)

18 ingredients

15 steps

Ingredients

2 tablespoons cooking oil
4 boneless chicken breasts, diced
1 cup chopped onion
1 garlic cloves, minced or 14 teaspoon garlic powder
10 ounces mushrooms, sliced (fresh or canned, I use fresh)
4 ounces green chilies, chopped (fresh or canned, I use fresh)
1 cup sour cream (I use fat free)
1 teaspoon chili powder
1 teaspoon ground cumin
12 teaspoon salt
14 teaspoon pepper
16 corn tortillas (depends on your preference) or 8 flour tortillas (depends on your preference)
2 cups medium cheddar, grated
sour cream
grated cheddar cheese
diced tomato, for color (optional)
shredded lettuce, for color (optional)
diced onion (optional)

Directions

1

Heat cooking oil in pan.
2

Add chicken onion and garlic.
3

Heat until no pink remains in meat.
4

Remove from heat.
5

Stir next 7 ingreadients together well in bowl.
6

Add chicken mixture.
7

In casserole type pan, lay out tortillas and fill center with chicken mixture.
8

Sprinkle 2 tbps cheese on each tortilla.
9

Roll tortilla lightly around filling and arrange in pan.
10

Bake uncovored at 350F for 15 minutes.
11

Topping: Spread sour cream on top and sprinkle cheese.
12

Return to over for 5 minutes.
13

Remove.
14

If desired, top with lettuce, onions and tomatoes.
15

Bon appetit!