Chicken enchiladas
Chicken enchiladas
Ingredients/Components
- sour cream - 1 item
- can cream of chicken soup - 1 item
- salsa - 1 item
- Cheddar cheese, shredded - 1 item
- picante sauce - 1 c
- flour tortillas - 1 item
- tortillas - 1 item
- Monterey Jack, shredded - 1 item
- cooked chicken, boned - 3 c
- extra salsa to dip - 1 item
How to make chicken enchiladas:
Mix together the chicken, soup and picante. Taste for personal preference. Add more picante or Tabasco, etc. Dip flour tortilla in picante sauce, tomato juice, chicken broth or oil to soften. Fill with several spoonfuls of chicken sauce.Roll. Place, seam down, in 9 x 13-inch baking dish. Continue filling and rolling until pan is full or you are out of filling.
Spread a layer of sour cream over rolled enchiladas. Sprinkle on both cheeses. Bake at 350° until filling is hot and bubbly and cheeses have melted.
Recipe categories: Chicken, Main dish, Poultry.
Rating:
Related ingredients:
brown sugar, packed, diced onion, chopped onion, can cream of chicken soup, cooked chicken, cubed, each, oats, boneless skinless chicken breasts, boneless skinless chicken, ground chicken
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