Creamy Chicken Enchiladas Recipe by Frank Perkins
While not exactly authentic, you'll love these enchiladas. The kids get a big kick out of the taters inside, even if it doesn't really make them taste much different. I usually brown the chicken in...
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Cooking tools:
- Slow cooker
- Dutch oven
- Oven
- Stove
- Baking sheet
- Baking pan
- Skillet
- Mixing bowl
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring cup
- Measuring spoon
- Fork
Ingredients
- 8 chicken cutlets
- 1 yellow onion, diced
- 2x 10 ounce cans of diced tomatoes with green chile peppers
- 2x 14.5 ounces canned stewed tomatoes
- 2x 10.75 ounces cream of chicken soup
- 32 ounces of chicken broth
- Pint of heavy cream
- 2 packages tortillas
- 4 cups shredded cheese
- 10 ounces enchilada sauce
- 1 bag frozen tater tots
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