1. In a large sauce pan (note the size of the top of the pan make sure it is larger then your corn tortillas; this will be helpful latter on.) add green bell pepper, red onion mushrooms, garlic and 1 1/2 teaspoons butter; Sauté for 2 to 4 minutes until onions are translucent on medium-low. 2. Add shredded carrot to sautéed onion mix sauté for 2 minutes; stirring constantly. 3. Add milk chicken breast, condensed mushroom soup, 1/2 of the green onions, season salt, white pepper, garlic powder, onion accent and chicken bouillon; mix well; let simmer on low for 20 minutes (it gives the sauce time to mix the flavors well). 4. Add 1/4 cup of the sour cream; mix well and remove from heat. 5. Preheat oven to 350éF. 6. Now is the time to make a little assembly line (trust me it makes it quicken when you do this) 7. ASSEMBLY LINE: 8. Tortillas->Sauce->Cake Pan->Cheese. 9. Once you have set this up this is how you do it: 10. Take 1 tortilla; dip into sauce flip onto other side of let each side sit for 5 seconds. 11. Lay tortilla onto cake pan; sprinkle cheese; take a fork and fork out to fork fulls of chicken and vegetables out of sauce kind of drip off the sauce. 12. Roll and make sure that the side where to tortilla closes is on the bottom. 13. REPEAT: 7 more times. 14. Once all the enchiladas are made and in the cake pan in a row. Pour remaining contents of the sauce pan onto of enchiladas. Next sprinkle the 1/2 cup cheese that was set aside on top of that. 15. BAKE for 15 minutes (until edges of tortillas get crispy and golden brown). 16. Sprinkle on top lettuce, then tomato, add dollops of the 1/4 cup remaining sour cream and guacamole on top of that. 17. SERVE & ENJOY! -- . ---------------------------------------------------------------------------
Nutrition
Ingredients
