7/28/2012 Basket - Chicken Enchiladas

Chicken Enchiladas
Uses from this basket: Lettuce, tomato, bell pepper
Other produce: Onion, garlic

• 10-12 flour tortillas
• 1/2 cup chopped onion
• 1 clove garlic, minced
• 1/4 cup chopped bell pepper
• olive oil
• 2 can cream of mushroom soup
• 1/4 cup chopped green chiles (one small can)
• 2 cups chicken broth
• 1 cup sour cream
• 3 cups chopped, cooked chicken
• 2 cups shredded mozzarella or Monterrey jack cheese
• Romaine or iceberg lettuce
• Chopped tomatoes

Saute the onion, garlic, and bell peppers in a small amount of oil, set aside.

In a medium-sized bowl, mix the mushroom soup, green chiles, and chicken broth.  Add the onion mixture and the sour cream.  Remove about 1/3 of the mixture to a smaller bowl and mix with the cooked chicken. 

Warm tortillas in the microwave to soften, if desired.  Fill each tortilla with about 1/4 cup of the chicken mixture and sprinkle with a little cheese.  Roll and place side by side in a greased 9x13 pan.  After all enchiladas are rolled, pour the remaining sauce over the top and sprinkle with the rest of the cheese.  Bake at 350 degrees for about 30 minutes.

Serve over a bed of lettuce and tomatoes (we also added some sliced red onion this time).