up sour cream; set aside.
In 2-quart saucepan, flake chicken.
time, in hot oil for 5 seconds on each side
Heat together soup, chilies, sour cream, chicken and onions. Fill tortillas with 1/2 of soup mixture and roll up.
Pour remaining soup on top.
Top with cheese.
Bake at 350\u00b0 for 30 minutes.
toss together the cooked chicken, chopped green chilies, sour cream or mayo, and
lt, garlic powder, etc.) Boil chicken until cooked through and tender
In a large skillet brown onion in butter.
Combine sour cream, cream of chicken soup, chicken broth,onions.
Place half the mixture in another bowl; adding the chicken.
Preheat oven to 350\u00b0F.
Divide chicken mixture among the tortillas, roll, and place in a 13x9x2-inch baking dish.
Pour remaining sauce over enchiladas and top with grated cheddar cheese.
Bake for 30 minutes; remove from oven and serve hot.
br>Add green chilies and sour cream and set aside.
In
Preheat oven to 350 degrees.
Boil chicken in water until tender. Cut into bitesize pieces.
In a saucepan heat soup, sour cream, onion and chilies until hot.
Soften tortillas in chicken broth, top each with chicken pieces and 2 T soup mixture; roll up and place in casserole dish. Do all tortillas.
Pour remaining soup mixture over all, top with cheese.
Bake 30 minutes.
Heatr oven to 350\u00b0F.
Spray 13x9 baking dish with cooking spray.
In medium bowl, mix soup, sour cream and green chiles, chicken and 1 cup of the cheese.
Place 1/4 cup mixture in center of each tortilla and roll, placing them in baking dish seam side down.
Spoon remaining mixture onto top of the tortillas and cover pan with foil.
Bake 30 to 35 minutes.
Remove from oven and top with the reserved cup of cheese.
Bake 5 minutes longer, or until cheese is melted.
dium-high heat.
-Drain chicken and place in mixing
Saute chicken breasts in butter or oil
In a frying pan, cook chicken and onion together in oil
First, prepare the enchiladas. Set out each tortilla and scoop in cheese, green onion, and canned chicken. I usually eye ball this, but its roughly a little less than 1/2 cup cheese per tortilla.
Roll up each tortilla once filled and place in a baking dish coated with nonstick spray.
For the sauce: In a bowl combine the can of cream of chicken soup with the same amount of sour cream.
Coat the top of the rolled tortillas with the sauce. Sprinkle some cheese on top.
Bake at 350 degrees for 25 minutes.
Serve immediately. Enjoy!
nd heat in 350 oven for 10 to 15 minutes or
Mix chicken soup, chicken, 3/4 pint sour cream, green chilies, salt and onions.
Place filling in each tortilla with a small amount of cheese.
Roll.
Place in baking dish that has been lined with small amount of filling.
Assemble all enchiladas; add remaining filling on top, then add remaining sour cream and cheese. Bake at 350\u00b0 for 20 to 30 minutes.
Rinse chicken and pat dry.
Cook
edium-high heat and cook for 1-2 minutes until it
Combine soup, sour cream and 3/4 of the cheese in a medium saucepan.
Mix well.
Cook over medium heat, stirring often, until cheese is melted.
Cook each tortilla in hot salad oil for just a few seconds until tortillas are soft.
Drain on paper towels. Spoon 3 tablespoons chicken and 1 tablespoon cheese in each tortilla.
Roll tightly and place in greased 13 x 9 x 2-inch dish. Spoon soup mixture over enchiladas.
Bake at 350\u00b0 for 25 minutes. Garnish with paprika and jalapeno pepper slices.
Boil chicken.
Remove from broth, reserving
stir in sour cream and 4 chopped peppers.
Cook chicken. Chop or