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Enchiladas

  • Sauce
    • 300 g Cream of Chicken Soup
    • 200 g Crème Fraîche or Sour Cream
    • 100 g Milk
    • 100 g Green Chiles, chopped
  • Filling
    • 200 g Cream Cheese, softened
    • 1/2 T Onion Powder
    • 1/2 T Cumin Seed, ground
    • 1/2 t Medium-Grain Salt
    • 1/2 t Black Peppercorn, ground
    • 30 g Water, cold
    • 400 g Refried Beans
    • 400 g Raw Chicken, roasted, diced
  • 10 Flour Tortillas
  • 200 g Cheddar Cheese, shredded
  • 50 g Green Chiles, chopped
  1. Preheat oven to 350ºF (177ºC).
  2. Prepare sauce. Add cream of chicken, sour cream, milk, and green chiles to large bowl. Mix evenly. Referenced later as enchilada sauce.
  3. Prepare filling. Add cheese, spices, and water to large bowl. Mix until smooth. Add beans and chicken. Mix evenly. Referenced later as chicken mixture.
  4. Bake enchiladas. Grease 13" x 9" baking dish. Add 100 g of chicken mixture to each tortilla. Roll and place seam side down in baking dish. Cover with enchilada sauce. Bake, uncovered, 35 minutes until heated through.
  5. Bake cheese layer. Layer cheese over enchiladas. Bake 5 minutes until cheese is melted.
  6. Garnish with remaining green chiles.

  1. Vogt, Brenda. ↩

  2. "Creamy Chicken Enchiladas." Taste of Home. 10 April 2008. ↩