Here’s a recipe for Creamy Chicken Enchiladas! Definitely a Favorite in our Family!
6 Chicken Breasts, cooked and shredded
1 Cup chopped Peppers
1 Cup chopped Onion
4 Cups White Gravy
Cheese of your choice (I use Cheddar and the amount is up to you. I use a lot!)
Hot Sauce to taste (optional)
Rep Pepper to taste
Any seasonings you would like to add (I use Onion Powder and sometimes other random seasonings. Just whatever sounds good!)
About 8 Tortillas (Or however many you need to use up your chicken!)
Saute onions and peppers in butter. Stir into gravy. Add about half of your cheese, and then stir in hot sauce, red pepper and any other seasonings to your gravy mixture. Sometimes I use some cream of mushroom soup in place of some of my gravy, but that is up to you. You can also put a can of mushrooms in the gravy if you like mushrooms and want that flavor in your enchiladas.
When you have your gravy fixed up with enough spice, when you like the way it tastes, wrap chicken, cheese and some of your gravy mixture in tortillas. Layer in well-greased 9×13 baking pan (sometimes I just put a little gravy in the bottom of the pan to grease it). Pour leftover sauce over enchiladas. Sprinkle with cheese and red pepper and bake for 375 for 30-35 minutes or until hot and bubbly! Enjoy!
~ Mindy ~