Chicken enchiladas
Chicken enchiladas
Ingredients/Components
- sour cream - 1 c
- can cream of chicken soup - 1 item
- shredded Cheddar cheese - 2 c
- minced onion - 1 Tbsp
- chicken
- can mushroom soup - 1 item
- small chilies - 1 oz
- self-rising flour tortillas - 10 item
How to make chicken enchiladas:
Boil chicken until tender; remove from heat and debone. Mix soups, chilies, sour cream and onion together and heat slightly. Lay out tortillas on counter. Divide chicken into 10 portions, place on tortillas. Add 2 tablespoons soup mixture on top of chicken and roll tortillas. Place in a large casserole dish, pour remainder of soup mix on top. Sprinkle cheese over the entire surface. Heat oven to 350°. Bake for 30 or 35 minutes. Let cool for about 5 minutes. Serve hot.Rice adds a lot to this. It may be frozen and microwaved later.
Recipe categories: Chicken, Main dish, Poultry.
Rating:
Related ingredients:
chicken, chicken, cooked and deboned, whole chicken, cooked and deboned, cans celery soup, large fryer, boned chicken, diced, chicken or chicken breasts, chicken breasts boneless, to 4 whole, boneless, skinless chicken breasts, ready to cook broiler fryer chicken, cut up
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