Tacos, Burritos and Enchiladas: Chicken Enchiladas V

Mar 26, 2006 I have to admit, I only used this as a basis for what I ended up creating! Mine turned out wonderfully...with all of my alterations, but thought I'd share them with you. I mixed 1 can cream of chicken soup and 1 can cream of mushroom soup and added the 4 oz can of green chilies to this mixture. I sliced and sauteed 8 boneless/skinless chicken thighs with 1-2 tsp cumin and 1 tsp chili and 3 garlic cloves. Then to assemble...lay out your 8 inch tortilla, put 2 tbsp soup mixture, a tbsp of cottage cheese, a big handful of fresh spinach, some chicken and top with a bit more soup mixture. Roll it up and place in a 9 x 12 pan that you've added some of the soup mixture in the bottom of to avoid sticking. Repeat - this quantity made 6 tortillas with a bit of chicken left over which I chopped and added to the top. Cover it with cheddar, bake for one hour at 325. Remove foil for last 10 minutes and allow to rest for 10 minutes before dishing up. I prepared this for family - and it was a huge hit. Thanks for inspiring me.

—BOBBESONG 

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