Easy to make, creamy and flavored just right these creamy enchiladas are sure to be a palate pleaser. This recipe calls for 3 cups of chopped, cooked chicken–you can use the cooked chicken meat from a precooked deli chicken ($4-6 depending on the store), a home-cooked chicken (around $3 for a whole chicken) or use your leftover Thanksgiving turkey!
Another option would be to pack the refridgeratd ingredients in a cooler and warm in a dutch oven on your next camping trip. Use powdered milk and reconstitute with water to save room in your cooler. Who says camping has to be hard?
I recommend making these enchiladas with my homemade tortillas.
Creamy Chicken (or Turkey) Enchiladas
1/4 cup minced onion (or rehydrate 2 T dried minced onion)
2 T margerine, butter or lard
3 T salsa verde (green salsa) or a 4 oz can of green chiles, chopped
4 oz cream cheese
1 T milk
1/2 t ground cumin
3 cups cooked, chopped chicken or turkey
10 7 inch tortillas, corn or flour
1 family size can of condensed cream of chicken soup
1 8 oz carton of sour cream or fresh cheese
1 cup milk
1 cup of shredded Monterrey Jack cheese or Cheddar cheese.
In a skillet or bottom of heated dutch oven, saute the onion, fat, salsa verde or green chiles until onions are golden. Meanwhile in medium size bowl mix together chicken or turkey, cream cheese, 1 T milk, and cumin. Add sauted mixture to chicken mixture.
Take one tortilla and fill with chicken mixture. Roll and place seam side down in pan or dutch oven. Repeat with each remaining tortilla and place each rolled tortilla next to each other until all tortillas and chicken mixture is gone.
Using the same bowl that the chicken was in, mix together the condensed cream of chicken soup, sour cream, and milk. Pour evenly over tortillas. Top with cheese.
Bake in 350 F oven for 25 minutes or cook in dutch oven for approximately 30 minutes or until heated through and cheese is melted.
Makes ten enchiladas.