Chicken Enchiladas
This is a recipe we've enjoyed for years. I can't remember who gave it to me. I cut the chicken in chunks and then sauté them.
Recipe:
1 double recipe Dana's condensed cream of chicken soup (or 2 cans other)
1 pt sour cream
1 lg can diced green chilies or fresh roasted green chilies
1 sm pkg corn tortillas (12)
10 oz Monterey jack cheese, shredded
2 C diced Turkey or Chicken (boiled or sauteed)
oil
Mix soup, sour cream and chilies together. Fry tortillas in hot oil for about 10-15 seconds on each side. Drain on paper towel. Fill each tortilla with about 2 Tbs chicken, a little sauce and a little cheese. Roll up and place in 9 x 13 baking pan. Top with the rest of the sauce and cheese. Bake at 350°F for 30-40 minutes until light golden brown.
1 double recipe Dana's condensed cream of chicken soup (or 2 cans other)
1 pt sour cream
1 lg can diced green chilies or fresh roasted green chilies
1 sm pkg corn tortillas (12)
10 oz Monterey jack cheese, shredded
2 C diced Turkey or Chicken (boiled or sauteed)
oil
Mix soup, sour cream and chilies together. Fry tortillas in hot oil for about 10-15 seconds on each side. Drain on paper towel. Fill each tortilla with about 2 Tbs chicken, a little sauce and a little cheese. Roll up and place in 9 x 13 baking pan. Top with the rest of the sauce and cheese. Bake at 350°F for 30-40 minutes until light golden brown.
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