[recipes title = “Enchiladas” servings = “8-9” time = “60 minutes” difficulty = “medium”]


4 Chicken breasts

1 Medium Onion

1 can of chopped chili peppers

2 cans of cream of mushroom soup

8 ounces of Low-Fat sour cream

1 pound of Cheever Cheese grated

1 pound of Monterey Jack cheese grated

4 scallions chopped

Black pepper to taste

Flour tortillas

  1. Preheat oven to 350 degrees
  2. Boil chicken breasts, when cooked through, tear into bite size pieces placing them into a large mixing bowl.
  3. Add peppers, 1 can of cream of mushroom soup, sour cream and onion. Mix well.
  4. Then add 3/4s of the cheeses and mix.
  5. Fill the tortillas with the mixture and place in a rectangular baking pan, make sure they all face the same way
  6. Pour the other can of cream of mushroom soup over the enchiladas. Sprinkle the remaining cheese and scallions
  7. Cover with foil and bake for 35 minutes.
  8. Enjoy


I'm the mom to Matthew, which we run and own Matthew's Kitchen. I'm 27 and studying to be a pastry chef. I love to cook and bake but my passion is in the pastry arts. Matthew is a 5 year old who began cooking when he was 1. Through the years he has not only gained valuable skills but has grown his palette. Together we want to share our passion for food with you and your family
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