Thursday, September 2, 2010

Chicken Enchiladas

12 flour tortilla shells
8 oz Monterey jack shredded cheese
8 oz cheddar shredded cheese
1 can (4 oz) diced green chilies
2 cans cream of chicken soup
8 oz sour cream
5 green onions, chopped
13 oz can chunk chicken breast in water (drained and chopped or flaked with fork)

Mix 1/2 of cheese, all of chilies, onion and chicken (save 1 cup of soup, and save 1 cup of sour cream for pouring over finished enchiladas) mix remaining soup and sour cream, with the mixed ingredients. Spread mixture on shells and roll up.

Place in 9 X 13 greased pan. Cover with the soup and sour cream that were saved and the 1/2 cheese that was saved.

Bake 350 degrees for 45-60 minutes, check after 30 minutes and monitor closely after that, but it takes awhile if you do the 9 X 13 pan. If you do 2 small pans, it will bake faster.

(2008 Cookbook)

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