alevia's kitchen
About the Recipe
Ingredients
1 (10.75 oz) can of condensed cream chicken soup
½ cup of sour cream
½ cup of heavy cream
8 oz diced Shiitake mushrooms
½ Cubanelle Peppers
½ onion chopped
1 tablespoon butter
1 teaspoon paprika
2 dashes of hot sauce
2 cups chopped cooked chicken (¾ lb of raw chicken)
8 (6-inch) flour tortillas
Topping:
2 cups shredded TexMex cheese
1 tomato diced
2 green onions diced
2 tablespoons of chopped cilantro
4 oz of fried corn in a skillet
corn chips crushed for topping
Dressing:
⅓ cup extra-virgin olive oil
⅓cup squeezed lime juice
½ hot sauce
½ tsp fine sea salt
3 cups of fresh mixed greens
freshly ground black pepper
Make a green salad of your choice
Preparation
Preheat oven to 350°F. Baked the chicken breast on a spray baking sheet for 20 minutes, cool and dice
In a bowl, mix the soup, sour cream and heavy cream; set aside
Melt butter in a medium saucepan over medium-high heat. Add onions, mushrooms, peppers and paprika, and sauté until tender. Add the hot sauce, stir the chicken and 2 tablespoons of the soup mixture. Cook and stir until heated through. Then add half of the cilantro and mix
Spread 1/2 cup of the soup mixture in a 9x13-inch baking dish. Lightly brown the tortilla shells in a skillet on both sides. Spoon about 1/4 cup of the chicken mixture down the centre of each tortilla. Roll up tortillas and place, seam-side-down, in the baking dish. Spoon the remaining soup mixture on top
Bake 30 minutes in the preheated oven covered with foil; remove and top with green onions, tomatoes, corn and cheese and broil for 4 minutes
Remove and top with the rest of the fresh chopped cilantro and crushed corn chips
Make the dressing and drizzle it on top of the garden salad. Serve with the chicken enchiladas