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Chicken Enchiladas
Contributed by: Kathy
What you need
- 2 chicken breasts, boiled and cut in bite sized pieces
- 1 cup grated cheddar cheese for filling
- 1/2 cup grated cheddar cheese for top
- 1 large can Ortega green chiles
- 1 16oz. container sour cream
- 1 can cream of chicken soup
- 1 doz. corn tortillas
How to make it
- Combine Sour Cream, green chiles, 1 cup cheddar cheese and chicken soup.
- Measure out and reserve about 3/4 cup for the top.
- Add chicken to remaining mixture and combine well to make the filling.
- Place about 2-3 Tbl filling on each tortilla.
- Roll up and place in 9 x 13 baking dish.
- Pour reserved sauce over enchiladas and sprinkle with 1/2 cup cheddar cheese.
- Bake at 350 for 45 minutes.
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