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Creamy Chicken Enchiladas (2/16/2007)

CREAMY CHICKEN ENCHILADAS
Recipe courtesy of Campbell's Kitchen with some Michael Kaye additions.

Ingredients:

1 can Cream of Chicken soup
1 8 oz. Container sour cream
1 cup Picante sauce
½ teaspoon cumin
2 teaspoons chili powder
2 cups chopped cooked chicken
1 4 oz. Can diced green chilies
1 4 oz. Can sliced black Olives (divided)
2 cups shredded Monterey Jack cheese (divided)
10 Fajita size Flour Tortillas, warmed
1 medium tomato, chopped (divided)

Directions:

Preheat oven to 350-degrees. Mix soup, sour cream, picante sauce, cumin, chilies, ½ of the black olives, ½ of the chopped tomato and chili powder.

In a separate bowl, mix 1cup pincante sauce mixture, chicken and 1 cup of the Monterey Jack cheese.

Spread about ¼ cup chicken mixture down the center of each tortilla. Roll up and place seam-side down in a 9 x 13 baking pan. Pour remaining picante sauce mixture over enchiladas. Cover with foil. Bake 35 minutes. Remove from oven and top with remaining black olive, tomato and cheese. Return to oven, uncovered, and bake an additional 10 minutes. Serve and enjoy.


Tip for cooked chicken:

Use boneless skinless chicken breasts. Season with salt, pepper, a little chili powder and a little cumin.

In a large skillet, coat bottom with olive oil. Heat to medium. Add chicken and cook about 7 minutes per side, or until juices run clear. Cut into bite size pieces.

Do you have a recipe you'd like to share? Email it to Mike at michael.kaye@kdth.com.

 

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