Chicken Enchiladas
2 cans cream of chicken soup
8 ounces sour cream
1-2 small cans green chilis
1 small can jalapenos (optional)
1 ½ teaspoons chili powder
3 cups shredded cheddar cheese
1 bunch green onions, chopped
3 pounds chicken breasts; cooked and shredded (6 cups)
15-20 tortillas
Combine soup, sour cream, chilis, chili powder, two cups of cheddar cheese and green onion in large bowl. Reserve 1/3 sauce. Add chicken to remaining sauce. Spoon mixture into warm tortillas, roll up and place seam down in greased pan. Pour reserved sauce over top, cover and bake at 350 degrees for 30 minutes. Remove cover and top with remaining cheese, bake uncovered another five minutes or until cheese is melted.
Makes 12 servings
Ready in appx 1 hour 15 minutes
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