5-6 chicken breasts or 1 whole chicken, cooked and diced
16 ounce sour cream
1 can cream of chicken soup
1 can green chilies, diced
2 tablespoons chili powder, optional
8 flour tortillas
8 ounces cheddar cheese
1 can cream of chicken soup
1 can green chilies, diced
2 tablespoons chili powder, optional
8 flour tortillas
8 ounces cheddar cheese
Mix together and warm sour cream and soup. Add green chili, and chili powder to
sauce. Spread 1 cup of warmed sauce in
bottom of a 9x13 inch casserole dish.
Divide the chicken
evenly between 8 tortillas; add 1 ½ tablespoons cheese to each tortilla. Roll
enchiladas and place seam side down in casserole dish.
Top with remaining sauce and cheese. (This can be wrapped well and frozen).
Bake at 400 degrees F. for 20 minutes or until the cheese
is melted and the sauce near the edges of dish is bubbly.
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