Friday, March 4, 2011

Chicken Enchiladas

2 pounds boneless, skinless chicken, cooked and shredded
2 (8 oz.) pkg. cream cheese (reduced fat works fine)
1 packet Taco seasoning mix
1 small can chopped green chilies
1 (16 oz.) jar salsa (red or green)
1 can Campbell’s Fiesta Nacho Cheese Soup
8 – 12 oz. shredded Mexican cheese
12-15 small flour tortillas (6 inch)

In large bowl, mix warm shredded chicken, cream cheese, taco seasoning and chilies and stir until melted and creamy and well mixed. You can make this ahead and refrigerate, but it spoons into tortillas much better when warm.

Spoon mixture into a tortilla (in a straight line, down the middle), fold up the bottom about 1 inch, and then roll from one side to the other. Place in a 9 x 13 inch baking dish, folded side down. Continue with each tortilla, lining neatly in the baking dish.

In a medium bowl combine salsa and Fiesta Nacho Cheese soup, mix completely. Pour over enchiladas in baking dish, covering all enchiladas. Sprinkle the Mexican cheese in an even layer over the soup mixture. (At this point you can refrigerate until ready to bake.)

Bake at 400° for 15 minutes (25-30 if casserole has been refrigerated) to melt cheese. Bake longer if you like the cheese browned.

Makes 12-15 enchiladas, depending on how full you stuff them. You can use bigger (8 or 10 inch) tortillas if you choose, which will cut down on how many you end up with.

I'd been wanting to make these for awhile and just kept putting it off. I went ahead and used cooked turkey I had in the freezer from sometime around or after Christmas. I thawed it out, coarsely chopped it with my Pampered Chef food chopper. I used both white and dark meat and they turned out yummy.

I got this recipe from my friend Shannon G., who used to live in Jeff. She was part of our church's W.O.W. kitchen team; W.O.W. being What's on Wednesdays, which were the Wednesday night ministries - Bible Studies, Choir, children's activities, and dinner (for #3.00) that our fabulous kitchen team prepared each week. Our original team was Donna C.,Shannon, Lori R., and myself. Later when Shannon's husband, Steve, who was in the Coast Guard, was transferred to Texas, Betty P. joined the team.

Shannon always used boneless, skinless chicken thighs as she thought breasts were a little too dry. However, I usually used boneless, skinless chicken breasts and would basically poach them in the oven. (Place in pan with about 1/4 - 1/2 inch water and cover tightly and cook @ 350 degrees until cooked through, about 30 minutes.)

I like to serve these with some tortilla chips and a salad. The chips are good because the filling and cheese soup/salsa topping make a great dip for them. In fact I have actually made the filling, then mixed it with the cheese soup/salsa mixture to serve warm (in crock pot) as a dip for chips at a party.

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