Turbo Cooker Chicken Enchiladas

By dawnu1

Ingredients

• 2 10 oz cans chicken, drained
• 1/2 medium onion
• 1 can 98%fat-free cream of chicken soup
• 1/2 cup non-fat sour cream
• 3 roasted and peeled green chilies
• 6 corn tortillas
• 3/4 cup salsa
• 3/4 -1 cup shredded Mexican 4 cheese blend
• 1/4 cup vegetable oil
• 1/4 cup water
• salt and pepper to taste

Preparation

Step 1

Prep: Mix chicken and onion together in a bowl; season with salt and pepper. Mix soup, sour cream and green chilies in another bowl. Add 1/2 of the soup mix to the chicken and blend well. Place oil in pan on high heat. When hot, fry each tortilla for approximately 5-10 seconds per side and drain on paper towels. Remove pan from heat and wipe out any remaining oil. Fill each tortilla with 1/6th of chicken mixture and roll up. Mix the salsa with the water.

1. Place the salsa mixture into the base. Place tortillas, seam side down- 4 in a row, one across top of row, one across bottom of row. Spread balance of sauce mixture over the enchiladas. Cover (valve closed) and cook on high heat 2 minutes.
2. Reduce heat to low. Without removing the cover, cook (valve closed) 9 minutes.
3. Raise heat to medium. Sprinkle the cheese and cover (valve closed) 2 minutes.