Chicken Enchiladas - cooking recipe

Ingredients
    1 lb. skinless boneless chicken
    4 Tbsp. butter
    7 oz. can diced green chiles
    1 bunch green onions
    1 can cream of mushroom soup
    1 can cream of chicken soup
    1 c. sour cream
    2 c. shredded Cheddar cheese
    2 c. shredded Jack cheese
    15 flour tortillas
Preparation
    Cut chicken breast into small pieces and saute in butter until cooked through (use a large pot).
    Pour in both soups, chopped green onions and the chiles, rinsed and drained.
    You can add some jalapeno peppers if you like things a little hotter.
    Add both cheeses (leaving 1/2 cup of each to sprinkle on top later).
    Add sour cream and mix together until combined.
    Spoon 1 or 2 tablespoons of mixture into tortilla.
    Roll.
    Place in 9 x 13-inch pan.
    Spread remaining mixture over top and sprinkle with remaining cheese.
    Bake at 350\u00b0 (covered) for 50 to 60 minutes.

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