Saturday, September 24, 2011

Chicken Enchiladas

Chicken Enchiladas

1 dz Flour Tortillas
3 c Cooked Chicken (cubed)
2 c Cheese (shreaded)
Mix and dilute with 1/2 c Milk:
1 can Cream of Chicken
1 c Cheddar Cheese
1 c Onion (diced)
1 c Sour Cream
1 sm can Green Chillie (optional)

Roll small amount of chicken with 1 tbs Soup mixture in tortilla.  Place in greased casserole (9x13).  Pour rest of soup over tortillas.  Top with 1 c Cheese.  Bake at 350° for 30 minutes (or until bubbley).

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