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.

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