I am about 6 or 7 recipes behind according to my photos. heh. So here’s one I made back in NOVEMBER. Yeah. I said I was behind!
This is a recipe from my mother-in-law. She’s an awesome cook and she knows I love her Chicken Enchiladas. She makes this all the time when we go over for a visit!
What you’ll need: 3 chicken breasts. an onion, a bell pepper (any color is fine), some garlic, Cream of Chicken soup, colby jack and/or cheddar cheese, and tortillas.
First, add some olive oil and some minced garlic to a non-stick skillet.
Here is where I repent for my past Sins In The Kitchen. Until a couple of months ago, I used minced garlic from a jar. I think this was the last time I used the Stuff In The Jar. Then I got a garlic press from Pampered Chef and I was Saved. I will never again use the Stuff In The Jar. There IS a difference. I have been converted.
Okay, next you’ll need to cut up the chicken breasts into chunks. Doesn’t really matter what size, just do whatever floats your boat.
Add some black pepper, give it a good stir and let it start to cook.
In the meantime, chop the pepper and the onion. As I mentioned above, any color bell pepper will work- I just happened to have a red one on hand. Plus, I like the pretty colors in my food when it’s all done. It’s the designer in me.
After the chicken has started cooking a bit, throw in the peppers and onions.
Then grab yourself a bowl and fill it with the Cream of Mushroom soup. Yeah, it looks kind of gross. But it’s 98% fat free!
Add the milk and use a whisk to break up the chunks of soup. I also usually add some more black pepper here (didn’t photograph that, Maggie was probably climbing up my leg or something!)
When the chicken is fully cooked and the peppers and onions are soft, add a little bit of the soup/milk mixture to the pan just to give some moisture.
Then add some cheese! (about 1/4 of what you have, doesn’t need to be exact)
Fill each tortilla with the chicken/soup mixture. As you can see, I used green tortillas, but you can use plain flour ones. I just really like these garden veggie tortillas- they’re healthy and tasty! Low-carb, low-fat, and I think some good fiber too. Plus, they’re green! I said I like color. I wasn’t joking.
Arrange the tortillas in a 9×13 pan like so. I was only able to fit 6 in this pan because these tortillas are kind of big. You might get more if you use smaller tortillas.
Pour the rest of the soup/milk mixture over the tortillas…
…so that they’re good and covered.
Top with the rest of the cheese.
Cover with foil and bake for 30-45 minutes at 350 degrees F or until bubbly!
You can eat them as they are (my preference) or you could top with sour cream or salsa. But they’re yummy, cheesy, and delicious either way.
1 large family-sized can of Cream of Chicken soup (fat free)
1 can (above) of milk
1 onion, diced
1 green pepper, diced
3-4 boneless, skinless chicken breasts, cut into bite-sized pieces
Salt and pepper
8 oz grated cheddar/Colby-jack cheese
6-12 whole wheat tortillas (or whatever tortillas you prefer)
Preheat oven to 350 degrees F. Mix soup with milk and set aside. Saute chicken in olive oil; add garlic, salt and pepper. Add onion and green pepper. When fully cooked, add a small amount of soup mixture to moisten. Stir in Ã‚Â¼ of the cheese. Fill each tortilla with about Ã‚Â¼ cup of mixture. Arrange them seam-side down in a 9×13 baking dish and pour remaining mixture over tortillas. Sprinkle cheese on top; cover with foil. Bake 30-45 minutes or until bubbly.