Simple Creamy Chicken Enchiladas

Name: Simple Creamy Chicken Enchiladas
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 10
Cuisine: Mexican
Ingredients: 794 grams cans each) diced tomatoes with mild green chilies, undrained; 283 grams can condensed cheddar cheese soup, undiluted; 1 Tbsp chili powder; 567 grams cans each) condensed cream of chicken soup, undiluted; 227 grams package cream cheese, cubed; 20 8-inchs flour tortillas (8 inches), warmed; 2 teaspoons garlic powder; 1 Tbsp ground cumin; 59 milliliters 2% milk; 2 teaspoons dried oregano; 1 rotisserie chicken; 946 milliliters shredded Mexican cheese blend

The recipe Simple Creamy Chicken Enchiladas can be made in about 1 hour. This recipe covers 24% of your daily requirements of vitamins and minerals. One serving contains 760 calories, 40g of protein, and 39g of fat. This recipe serves 10. It works well as a main course. A mixture of tomatoes, mexican cheese blend, ground cumin, and a handful of other ingredients are all it takes to make this recipe so tasty. It is an affordable recipe for fans of Mexican food.

Instructions

Remove meat from bones; discard bones. Shred chicken with two forks and set aside. In a large bowl, combine the tomatoes, soups, milk and seasonings.

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Seasoning

Tomato

Meat

Milk

Equipment you will use

Bowl

Transfer 3-1/2 cups to another bowl; add chicken and cream cheese.

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Cream Cheese

Whole Chicken

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Bowl

Spread 1/4 cup soup mixture into each of two greased 13-in. x 9-in. baking dishes.

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Soup

Place 1/3 cup chicken mixture down the center of each tortilla.

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Tortilla

Whole Chicken

Roll up and place seam side down in baking dishes.

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Roll

Pour remaining soup mixture over tops; sprinkle with cheese.

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Cheese

Soup

Bake one casserole, uncovered, at 350° for 30-35 minutes or until heated through and cheese is melted. Cover and freeze remaining casserole for up to 3 months.

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Cheese

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Oven

To use frozen casserole: Thaw in the refrigerator overnight. Cover and bake at 350° for 45 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted.

Ingredients you will need

Cheese

Equipment you will use

Oven

Equipment

Bowl

Oven

Ingredients

Servings:

794grams

cans each) diced tomatoes with mild green chilies, undrained 283grams

can condensed cheddar cheese soup, undiluted 1Tbsp

chili powder 567grams

cans each) condensed cream of chicken soup, undiluted 227grams

package cream cheese, cubed 208-inchs

flour tortillas (8 inches), warmed 2teaspoons

garlic powder 1Tbsp

ground cumin 59milliliters

2% milk 2teaspoons

dried oregano 1

rotisserie chicken 946milliliters

shredded Mexican cheese blend

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Enchilada. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Brooks Willamette Valley Pinot Noir with a 4.3 out of 5 star rating seems like a good match. It costs about 25 dollars per bottle.

Brooks Willamette Valley Pinot Noir

A beautiful perfumed nose of rich cherry jam, Thanksgiving cranberries with grated orange peel, morel mushrooms and black truffle. A wonderful high note of black tea, leather and potpourri. The wine is so luscious in the mouth, coating the palate with rich, dark cherry, warm raspberry, red currant and black plum. There is a wonderful earthiness of portabella mushrooms on the grill, roasted vegetables, bacon fat and smoked meats. This Pinotfinishes with ripe fruit, earth and complexity and a hint of tomato leaf and earthiness. Just delicious!