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“Putting this here for safe-keeping, because I keep losing track of the dang email that was sent to me that included the recipe. Sooooo good.”
READY IN:
1hr 25mins
SERVES:
8-10
YIELD:
10 enchiladas
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Cook chicken with seasoning salt, pepper, 1 t. garlic powder. Shred cooked chicken and set aside.
  3. Combine cream cheese, chopped onion and green pepper and heat in skillet over medium heat until softened. Add cooked chicken, cumin, chili powder, remaining garlic powder and stir well.
  4. Spray bottom of 9x13 pan with nonstick spray.
  5. Fill tortillas with chicken mixture and 2 Celsius of the taco cheese. Lay in single later in prepared 9x13 pan.
  6. In separate bowl, combine cream of chicken soup, sour cream, milk. Stir well and set aside.
  7. Top the tortillas with shredded pepper jack, then top with soup mixture and then remaining taco cheese.
  8. Bake covered at 350 for 45 minutes, then remove cover and bake an additional 10 minutes. Serve with any of the optional toppings above.

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