- 1 lb boneless skinless chicken breasts, cubed
- 2 cans cream of chicken soup
- 1 pkg (8oz) cream cheese
- 1 medium onion, chopped
- 1 Tbsp ground cumin
- 1 tsp chili powder
- 1 can (40z) chopped green chilis, optional
- 2 C salsa
- 8 flour tortillas
Cook onion and chicken in a large skillet until chicken is fully cooked. Add cream cheese, stirring until melted. Add 1 can of soup, spices and chilis, stir to mix well.
Place about 1/4 to 1/3 cup of chicken mixture down center of each tortilla, roll and place seam-side down in a greased 9x13 baking dish. Combine salsa and 1 can of soup in a bowl and pour over enchiladas. Bake at 350 for 25-30 minutes until heated through. Top with cheese and bake 5 minutes more.
I created this recipe the other night when I couldn't decide what I wanted to make, didn't want the same old thing, and was feeling too lazy to go in search of a new recipe. I know traditional enchiladas are made with corn tortillas, and you could do that if you want, but this was really tasty! I like to use whole wheat or multigrain tortillas. It's kinda a combination of a couple different enchilada recipes I have. I thought there was a little too much sauce for my taste, but my hubby loved them as is. This recipe is easily adapted to your tastes. Add more chili powder, use a different kind of tortilla, use ground beef, and some rice or beans to make them stretch farther... You get the idea. I'll definitely be making these again!