Chicken Enchiladas - cooking recipe
Ingredients
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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
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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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