CookingWithGeorgeAndFriends.com

Week 101 Recipe

CREAMY CHICKEN ENCHILADAS

TOOLS • Cutting Board • Knife • Large Mixing Bowl • 13X9 Baking Dish   INGREDIENTS • 1 can cooked chicken (or 1 lb chicken   breasts, cooked and diced) • 1  medium onion, chopped • 1  tbsp vegetable oil • 8  flour tortillas (8” each) • 1 ½ cups grated pepper jack cheese • 3 cups Mexican blend cheese, divided • 1 cup sour cream • 1 can (4oz) green chiles • 1 can cream of chicken soup • 1 can cream of mushroom soup   (optional) • salt & pepper

PREPARATION: Saute onions in oil over medium heat until softened. In mixing bowl, combine onions, chicken, pepper jack cheese, half of the Mexican blend cheese, sour cream, chiles and chicken soup. Salt & Pepper to taste. Divide evenly onto the tortillas and roll them up, tucking in the ends and place seam side down in greased baking dish. Pour mushroom soup over the top. Cover and bake for 20 minutes. Remove from oven and sprinkle remaining cheese on top and bake for 5 minutes more uncovered. HINTS: The cream of mushroom soup is not shown in the picture because I decided to add that to the dish because I wanted a creamier sauce.