arge pot.
While chicken is boiling, in another pot
Mix 1 c. sour cream, chicken, 1 c. cheese, 3/4 c. salsa, cilantro and cumin. Spoon about 3 c. mixture down center of each tortilla; roll up. Place, seam-side down, in 13X9-inch baking dish. Top with remaining 1/4 c. salsa; cover. Bake at 350 for 30 minutes. Sprinkle with remaining 1 c. cheese. Bake an additional 5 minutes or until cheese is melted. Top with lettuce and tomato. Serve with remaining 1 c. sour cream.
br>In a pot, mix chicken, 1 cup cheese, onion, green
ith Herbed Sour Cream.
Herbed Sour Cream.
Combine 1/2 cup sour cream, 1
Cut chicken into bite-size pieces. Set aside. Mix chicken soup, chilies and sour cream. Place a layer of tortillas (whole or strips) in bottom of a 2 1/2-quart casserole dish. Spoon on soup mixture, then chicken pieces. Sprinkle with cheese. Repeat all layers. Bake at 350\u00b0 for 40 minutes. Serves 4 to 6.
Stew chicken breasts; cool.
Remove chicken from bone.
Tear into bite-size pieces.
Combine butter and cracker crumbs, mixing well.
Spoon 1/2 of crumbs into a shallow 2-quart baking dish.
Top with chicken.
Combine sour cream, soup, broth, salt and pepper. Pour over chicken and top with remaining crumbs.
Bake at 350\u00b0 for 20 to 25 minutes.
Makes 6 servings.
nions, 1/3 of the chicken, and 1/4 of the
Boil chicken with salt, pepper and 1/2 onion.
Debone chicken. Saute with other 1/2 of onion.
Add 1 can cream of chicken soup, 8 ounces of sour cream, green chillies and 8 ounces Monterey Jack cheese.
Put mixture in flour tortillas.
Roll up each.
Put in pan that has been sprayed with Pam.
Mix other can of cream of mushroom soup, rest of cheese and rest of sour cream together. Pour over enchiladas.
Bake for about 30 minutes in a 350\u00b0 oven.
Combine butter and cracker crumbs; blend well.
Spoon half the crumbs into a shallow, 2-quart casserole; cover with chicken. Combine sour cream, soup, broth, salt and pepper; blend well. Pour over chicken and top with the remaining cracker crumbs.
Bake at 350\u00b0 for 20 to 25 minutes.
(Ritz crackers give an even more buttery flavor.)
Yields 6 servings.
Combine chicken, sour cream, salt and pepper.
Quickly fry 1 tortillas at a time in hot oil (375\u00b0) to soften.
Spoon a heaping tablespoonful of chicken mixture onto each.
Spread down center and roll.
Place seam side down in an oiled 13 x 9 x 2-inch baking dish.
When all tortillas are filled and rolled, spoon over either green chilies or enchilada sauce.
Top with cheese.
Bake in a 400\u00b0 oven for 12 to 15 minutes or until cheese is melted and enchiladas are hot.
Combine
margarine and stuffing
mix
and
blend
well. Spoon half of this into a
greased,
2
quart
casserole dish. Cover with chopped chicken (bite\tsize).\tCombine
sour cream, soup, broth, salt and pepper.
Pour
over chicken and top with remaining stuffing mixture.
Bake at 350\u00b0 for 25 minutes.
Combine chicken, sour cream, salt and pepper.
Quickly fry 1 tortilla at a time in hot oil (375\u00b0) to soften.
Spoon a heaping tablespoonful of chicken mixture onto each; spread down center and roll.
Place, seam side down, in an oiled 13 x 9 x 2-inch baking dish.
Spoon over green chilies.
Bake in 400\u00b0 oven for 12 to 15 minutes or until cheese is melted and enchiladas are hot.
Serve with lettuce, tomatoes, sour cream and guacamole or chopped avocados.
Makes 4 to 6 servings.
Combine chicken, sour cream, salt and pepper.
Quick fry 1 tortilla at a time in hot oil (375\u00b0) to soften.
Spoon tablespoon of chicken mixture onto tortilla. Spread down center and roll. Place seam side down in an oiled baking dish.
When all are filled and rolled, spoon enchilada sauce over top with cheese.
Bake in 400\u00b0 oven for 12 to 15 minutes or until cheese is melted.
Serve with lettuce and tomatoes.
Top with sour cream, guacamole or both.
Mix sour cream, soup and milk and pour over chicken.
Cover and bake at 350\u00b0 for 1 1/2 hours.
Serves 4 to 6.
Enjoy!
Combine chicken, sour cream, salt and pepper.
Spoon a heaping tablespoon of chicken mixture into each tortilla.
Roll.
Place seam side down in Pam sprayed 13 x 9-inch baking dish after all are rolled.
Spoon enchilada sauce over each roll completely.
Top with grated cheese.
Bake at 400\u00b0 for 12 to 15 minutes maximum. Serve with saffron rice, if desired.
ooking, mix soup, sour cream, milk, cumin, garlic powder, chicken and chiles in
Combine butter and cracker crumbs; blend well.
Spoon half the crumbs into a shallow 2-quart casserole dish and cover with chicken.
Combine sour cream, soup, broth, salt and pepper; blend well.
Pour over chicken and top with remaining cracker crumbs. Bake at 350\u00b0 for 20 to 25 minutes.
Yields 6 servings.
In a large saucepan, mix the 2 different kinds of soup, green chilies, chicken and sour cream together.
It will be thick, so you will need to add a little of the broth from the chicken to make it the right consistency, not runny, but not like paste, but in between.
Combine chicken broth, sour cream and soup.
Combine melted oleo with cracker crumbs.
Spoon 1/2 mixture into casserole dish. Cover with chicken and pour broth mixture over chicken.
Top with rest of cracker mixture.
Bake at 350\u00b0 for 30 minutes.
o 375 degrees.
Cook chicken breasts. I usually microwave them