Preparation time: 20 minutes
Cook time: 30-40 minutes
Total time: 1 hour
Yield: 10-12 enchiladas
Ingredients:
In a 9x13 baking dish, spray with cooking spray and pour half a can of enchilada sauce into the bottom of the dish.
Mix together: soup, chilis chicken, sour cream, and cheese.
Fill flour tortillas with mix and roll. place in baking dish until it is filled.
With the remaining can of enchilada sauce, mix the sauce with half a cup of cream. Pour over tortillas and top with extra shredded cheese.
Bake 350 degrees for 30-40 minutes.
- 1 can Cream of Chicken Soup
- 1 can mild diced green chilis
- 1.5-2 cooked and shredded chicken breasts
- 1 cup sour cream
- 1 can or pouch of enchilada sauce
- 1 cup shredded cheese (i.e. Monterey jack), plus more for topping
- 1/2 cup heavy cream or half and half
- 10-12 flour tortillas
In a 9x13 baking dish, spray with cooking spray and pour half a can of enchilada sauce into the bottom of the dish.
Mix together: soup, chilis chicken, sour cream, and cheese.
Fill flour tortillas with mix and roll. place in baking dish until it is filled.
With the remaining can of enchilada sauce, mix the sauce with half a cup of cream. Pour over tortillas and top with extra shredded cheese.
Bake 350 degrees for 30-40 minutes.
*Recipe from Christine Christensen
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