RECIPE #4937- CREAMY CHICKEN ENCHILADA CASSEROLE, Thurs., Dec. 2 - | Nashville News, Weather & Sports


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3 large chicken breast( boneless,skinless)

4 to 5 large flour tortillas

4 cans of green chilies(chopped)

1 cup of black beans(drained)

1 cup of Spanish rice( prepared)

1 10 oz. can of cream of chicken soup

1 16 oz. can of cream chicken soup

1 1 pound container of sour cream

1 12 oz. jar of taco sauce

1 small bunch of chopped cilantro

1 large bag of extra sharp cheddar cheese( shredded)


Boil the chicken breast until juices run clear, remove from water and set to the side to cool.In medium bowl,mix the cans of soup. Add the sour cream and two cans of green chilies. Mix well and set to the side to be used later. In separate bowl,mix the two remaining cans of green chilies, black beans, cooked Spanish rice, cilantro, onions and one cup of cheese. Shred the cooled chicken and add it to the second bowl. Mix these ingredients well and add a quarter cup of the Taco sauce and blend. Fill each floured tortilla with the mixture and roll them up. Pour about one cup of the soup and sour cream mixture into the bottom of casserole dish and spread it out. Place the tortillas into dish long-ways. If you have space at the end of the casserole dish, cut one tortilla in half and place one piece at each end. Take the leftover sour cream mixture and spread it over the tortillas filling in the sides and between. Spread the remaining cheddar over top evenly. Bake at 350 degrees for approx. 35 minutes until bubbly and warm through out. Any leftover filling can be frozen for later use.

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