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Chicken enchiladas

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Ingredients/Components

milk - 1/2 c
sour cream - 16 oz
diced onion - 1/4 c
cans cream of chicken soup - 2 3/4
can green chilies, diced - 1 oz
cooked turkey or chicken, cut up - 2 c
grated cheese Cheddar or Monterey Jack - 2 c
to 15 tortillas - 12 item

How to make chicken enchiladas:

Heat about 1/4-inch oil in large skillet. Fry tortillas in oil, 15 seconds per side, so they are cooked, but pliable. Stack between paper towels. Set aside. Combine soup, milk, sour cream, chilies and onion. Spread 1/2 cup soup mixture over bottom of large 9 x 13-inch lightly greased baking dish. Set aside 1 1/2 to 2 cups soup mixture. Stir into original soup mixture the cut up chicken and 1 1/2 cups cheese. Fill each tortilla with about 1/3 cup soup, meat and cheese mixture. Roll and place in baking dish. Pour remaining soup mixture over tortillas. Sprinkle with remaining cheese. Bake at 350° for 30 to 35 minutes. Let it set for 10 to 15 minutes before serving. Serve with picante sauce if desired.

Recipe categories: Chicken, Main dish, Poultry.

Rating:

3.7

Average rating: 3.7, total votes: 7

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