Chicken Enchiladas
8-10 flour tortillas
4-5 chicken breasts, cooked and cubed or shredded
4-5 green onions, sliced
small can mild green chilies, diced
1 can cream of chicken soup
4-6 oz sour cream (to taste)
shredded cheddar cheese (can also add mozzarella or use cheddar jack)
Sliced olives (optional)
Spray a 9X13 pan, or two 8X8 pans. Preheat oven to 350 degrees.
Mix together onions, chilies, soup and sour cream. Place approximately 1/2 of a chicken breast across an outer edge of a tortilla. Place a spoon-sized dollop of soup mixture on top of chicken and roll. Place end down in pan. Repeat until you have 8-10 enchiladas per 9X13 or 4-5 enchiladas per 8X8 pan. Spread remaining soup mixture evenly over top of enchiladas. Cover generously with shredded cheese. Sprinkle olives on top, if wanted. Cover tightly with foil and bake in oven for approximately 30- 40 minutes, or until heated through. Freezes really well. If baking after freezing increase cooking time to 60-70 minutes, or defrost first.
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