Green Chili Chicken Enchiladas

Serve with a side of rice and beans for a delicious meal!

Servings:

Serves 6

Nutrition:

Using Sour Cream: Calories 680, Total Fat 30g, Saturated Fat 14g, Cholesterol 185mg, Sodium 1960mg, Total Carbohydrate 64g, Dietary Fiber 7g, Total Sugars 10g, Protein 37g Using Plain Yogurt: Calories 640, Total Fat 26g, Saturated Fat 12g, Cholesterol 170mg, Sodium 1960mg, Total Carbohydrate 63g, Dietary Fiber 7g, Total Sugar 10g, Protein 37g

Recipe

Prep Time/Cook Time:

30 minutes / 25 minutes

Ingredients:

1 lb chicken cooked and chopped
1 can cream of mushroom soup
1 can cream of chicken soup
1 soup can of water
1 cup green chili peppers, de-seeded, skinned, chopped
1/2 lb colby jack cheese, grated
1/2 tsp ADAMS CELERY SALT
2 large eggs, beaten
2 tsp ADAMS CHILI POWDER
1 tsp ADAMD GARLIC POWDER
1/3 cup ADAMS CHOPPED ONION, softened in 1/3 cup of water
1 Tbl ADAMS MULTI SEASON
3/4 cup plain yogurt or sour cream
1 pkg 24 count corn tortillas

Directions:

Preheat oven to 350 degrees. Combine all ingredients except tortillas and chicken in a large pot. Heat on low until the cheese melts into the mixture, stirring constantly. Lightly grease a large casserole dish. Pull out half of the sauce mixture and add chicken. Slightly heat tortillas so that they are pliable , Fill each tortilla and roll. Layer in casserole dish side by side. Cover with remaining sauce. Cook for 30 minutes or until completely cooked through, bubbling and brown on the edges. Garnish with strips of green chili peppers, cheese and sour cream as desired.

Green Chili Chicken Enchiladas

Recipe

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