4 chicken breasts, cubed
2 cans cream of chicken soup
1 can green chilies
16 oz sour cream
2.5 cups cheese
14 tortillas
Cook chicken and cube. Set aside. Heat soup, chilies, sour cream, and 1 cup of cheese over stove until blended. Reserve 1.5 cups for top of enchiladas. Mix in chicken and fill tortillas with mixture and some extra cheese. Cover rolled enchiladas with extra sauce, top with cheese. Bake for 30 minutes at 350.
Friday, December 28, 2012
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