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| Champagne Chicken Enchiladas |
| Serves 8 |
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| Ingredients for Champagne Chicken Enchiladas |
2 pouches, *San Antonio River Mill Brand
Champagne Chicken Gravy Mix®
4 oz can Green Chiles, pureed
1/4 cup Whole Milk
1 cup Sour Cream
1/2 cup Butter (one stick)
1 ea small Onion, diced
2 lb Chicken Breast, sliced 1/4 lengthwise
1/2 tsp Cumin
1/2 tsp granulated Garlic
11/2 lb shredded Monterrey Jack Cheese
16 ea White Wings Flour Tortillas by Pioneer®
3/4 cup chopped Cilantro Leaves
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| Method for Champagne Chicken Enchiladas |
| Preheat oven to 350° degrees.
Oil two 9x13-inch baking pans
Prepare gravy according to package directions;
remove from heat and set aside to cool.
Add butter to sauté pan. Add onions and cook
until translucent.
Add chicken, cumin and garlic to onions. Cook
chicken until done and set aside to cool.
Spoon about 1/4 cup of chicken mixture and
about 1/4 cup cheese down center of each
tortilla; roll and with seam side down place
enchiladas in prepared pan.
Mix cooled gravy with sour cream, milk and
green chilies; pour evenly over rolled enchiladas.
Bake 30 minutes or until hot and bubbly. Remove
from oven.
Garnish with cilantro. |
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