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Chicken enchiladas

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Ingredients/Components

pkg - 1 oz
carton sour cream - 1 oz
garlic salt - 1 tsp
chili powder - 2 tsp
can Ro-Tel tomatoes - 1 item
corn tortillas - 12 item
cans cream of mushroom soup - 3 item
chopped jalapenos - 2 tsp
deboned chicken - 2 lb
cayenne pepper red - 1 tsp

How to make chicken enchiladas:

Boil chicken until done and chop. Mix together 2 cans of mushroom soup, Ro-Tel tomatoes and all other seasonings. Fill each tortilla with mixture, placing a toothpick through each to hold together, then place in a greased 9 x 13 x 2-inch casserole dish. Mix last can of mushroom soup and sour cream together until blended smooth. Spoon over enchiladas. Sprinkle cheese and optional jalapenos over top. Bake at 425° for 20 to 25 minutes until bubbly. Ole!

Recipe categories: Chicken, Main dish, Poultry.

Rating:

3.5

Average rating: 3.5, total votes: 4

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pkg, milk, sour cream, salt, flour, lemon juice, can cream of chicken soup