Chicken enchiladas

Chicken enchiladas

Ingredients/Components

• sour cream - 1 (16
• cans cream of chicken soup - 2 item
• Monterey Jack cheese, grated - 1 c
• Cheddar cheese, grated - 1 c
• Velveeta cheese, grated - 1 c
• cans chicken or turkey - 3 oz
• mild or medium picante sauce - 6 7
• small amount minced onion - 1 item
• flour tortillas 10 medium or 12 smaller - 2 pkg
• jalapeno juice with chopped and sliced jalapenos optional - 1 item

How to make chicken enchiladas:

Spray two 9 x 13-inch pans with shortening/oil spray. Mix chicken and soup. In separate bowl, mix onion, 1 cup Cheddar cheese, Monterey Jack cheese, Velveeta cheese, sour cream and picante sauce. Combine chicken and soup mixture with cheese mixture (may add jalapeno juice and chopped jalapenos). Spoon some of mixture onto flour tortillas. Roll up and place in pan(s). Pour remaining mixture on top. Add remaining 1 1/2 cups grated Cheddar cheese and jalapeno slices on top to garnish. Bake at 400° for 30 minutes (foil covered or lid). Remove foil or lid and bake an additional 10 minutes. Serves 8 to 10 people.

Recipe categories: Chicken, Main dish, Poultry.