CREAMY CHICKEN ENCHILADAS |
| Name: |
CHRISTIAN DUCKWORTH |
| Base: |
SCHOFIELD BARRACKS HAWAII |
| Recipe: |
1-1 1/2 LBS. BONELESS, SKINLESS, CHICKEN BREASTS
1 PKG. GRATED CHEDDAR CHEESE
1 CAN EVAPORATED MILK
1 CAN CREAM OF MUSHROOM SOUP
1 CAN CREAM OF CHICKEN SOUP
1 SMALL ONION
1/2 GREEN PEPPER
1 CAN ENCHILADA SAUCE (AS SPICEY AS YOU WANT IT)
1 PKG. TACO SEASONING
1 PKG LARGE TORTILLA SHELLS
PREHEAT OVEN TO 350 DEGREES
CUT CHICKEN INTO 1" CUBES AND PLACE IN A SKILLET WIT 2 TBS. OIL. CHOP UP THE ONION AND GREEN PEPPER AND ADD TO THE CHICKEN. COOK UNTIL CHICKEN IS BROWNED. WHEN BROWNED ADD ENCHILADA SAUCE, TACO SEASONING, AND 1/2 CUP WATER.
IN A SEPERATE SAUCE PAN MIX CREAM OF MUSHROOM AND CREAM OF CHICKEN SOUPS TOGETHER. ADD 1 CUP OF WATER WHEN THEY HAVE MIXED. HEAT THOROUGHLY. ADD EVAPORATED MILK AND STIR SO IT DOESN'T SCORCH.
PUT SOME OF THE CHICKEN MIXTURE IN EACH TORTILLA SHELL, WRAP, AND PLACE IN A 9X13" PAN. POUR THE SOUP SAUCE OVER ENCHILADAS, MOVING THEM AROUND SO SAUCE CAN GET IN ALL CREVICES. PUT CHEESE ON TOP AND BAKE FOR 45 MINUTES. PUT A PAN UNDER TO CATCH OVERFLOW. |
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