Tuesday, September 9, 2008

Chicken Enchiladas

Delicious Chicken Enchiladas

8 flour tortillas
4 chicken breast (or 2 cans chicken)
1 lb. grated cheddar cheese
1 can cream of chicken soup
1 4.5 oz can of diced green chilies
1/2 cup chopped yellow onion
1/2 cup sour cream

Cut or shred your chicken once it's cooked. In a large mixing bowl, mix cream of chicken soup, sour cream, chicken, onion, cheddar cheese, chili peppers, salt and pepper (to taste). Lay out 8 8 tortillas evenly spoon chicken mixture onto each tortilla. Wrap tortillas and place into Pam-sprayed pan, crease down. Bake at 400 degrees covered for 15 minutes, remove cover and bake an additional 5 minutes with left over cheese sprinkled on top.

We love to mix Roma tomatoes and avocados with salt and pepper to taste and lime juice. Then of course add your favorite salsa and enjoy!!

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