December 21, 2010

Chipotle Chicken Enchiladas

Prep: 25 minutes, Bake: 40 minutes, Makes: 4 servings

2 1/2 cups. chopped  cooked chicken ( about 12 ounces)
1 to 2 Tbsp. ground Chipotle chili pepper
1 10-3/4 oz. can. condensed cream of chicken soup
1 8oz. carton dairy sour cream
1 4oz. can. diced green Chile peppers
8- 7 to 8 inch flour tortillas
2 C. shredded cheddar cheese ( 8 oz)
1/4 C. sliced green onions

   Preheat oven to 350F. Grease a 3 quart rectangular baking dish; set aside. In a medium bowl combine chicken and Chipotle chili pepper; set aside.
   For sauce, in a large bowl combine cream of chicken soup, sour cream and undrained green Chile peppers. Stir  1/2 cup of the sauce into the chicken mixture.
   Divide chicken mixture among tortillas. Sprinkle 1-1/2 cups of the cheese and the green onions over chicken mixture on tortillas. Roll up tortillas; place, seam sides down,  in prepared baking dish. Pour remaining sauce over all. Cover baking dish with foil.
    Bake in preheated oven about 35 minutes or until edges are bubbly. Uncover; sprinkle with remaining 1/2 cup cheese. Bake, uncovered, about 5 minutes more or until cheese is melted.

  

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