Thursday, June 7, 2012
Recipe: Chicken/Turkey Enchiladas
This is a family favorite recipe. We usually make it with leftover turkey pieces.
Chicken (or Turkey) Enchiladas
1 large tomato, diced (or 14oz can diced tomato)
1 medium onion, chopped
8oz chopped green chilies (can be found canned, mix and match mild and hot to desired spiciness)
2 TBSP melted margarine
1 can Cream of Mushroom soup
1 can Cream of Chicken soup
1 1/2 cups chicken broth
8 Corn Tortillas
Chicken or Turkey, cut up pieces
1 lb cheddar cheese
Saute onion, tomato, and chilies in margarine until tender. Add chicken and set aside. Combine soups and broth. Blend well and simmer for 10-15 minutes. Soften the tortillas in the sauce for a few seconds. Place chicken mix into tortillas and roll up tightly. Place in greased 9 by 13 pan and pour remaining sauce over. Top with cheese. Bake at 350 degrees for 20-25 minutes.