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Chicken Enchaladas for those with Acid Reflux

Kraft Memeber Recipe
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Makes: about 6-8 servings Total Time: 1 hr
Category: Dinner Entrees Sub Category: Chicken & Turkey Entrees

what you need
  • 3 to 4 boneless skinless chicken breasts
  • Water or chicken broth
  • 6-12 tablespoons chopped green onions (use as much as you want)
  • Butter or margarine (used to fry)
  • 3 oz. cream cheese
  • 1 cup plus 1 tablespoon milk, divided
  • 8 oz. sour cream
  • 1/4 tsp. ground comino
  • 10 oz. cream of mushroom soup
  • 10-20 tortillas (I prefer garlic and herb flavored tortillas)
  • Shredded cheese (I prefer Colby Jack)
  • Optional:
  • Pepper
  • Garlic powder
  • Onion powder
  • Ground pepper
  • Salt
  • Additional comino
make it
Boil chicken until fully cooked. You can add any seasonings you want to the water/broth, to give it more flavor. I use pepper, garlic powder, ground comino and onion powder. Once cooked, drain water/broth, let chicken cool and shred into bite size pieces.

In a pan, cook chopped green onions in butter. Cook just until they start to wilt. Drain remaining butter or margarine. In bowl mix cream cheese, chicken, 1 Tbsp. milk, sour cream, comino, and green onions. In a separate bowl mix the cream of mushroom soup with 1 cup of milk.

Line your pan with foil. In each tortilla fill with the cream cheese, chicken mixture from bowl 1. Be sure not to over fill the tortilla so it will roll closed. After each is closed, put in pan. When all tortillas are filled and are in the pan, pour cream of mushroom soup from bowl 2 over all tortillas in the pan. Cover with foil.

Put in the oven at 350°F for 35 minutes. Take out and add shredded cheese. Put back into the oven for 5-7 minutes. Enjoy!!
Notes
When cooking the chicken various spices and even veggies can be added to give extra flavors and textures. You can even mash cooked carrots, celery, and other veggies and put it into the cream cheese mixture.

Salt and pepper to taste.
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