Friday, December 10, 2010

Chicken Enchiladas

3 chicken breasts (cubed or shredded)
3 small cans of cream of chicken soup
12 oz sour cream
2 C. cheese (we like to get the mexican or fiesta blend)
1 small can of green chilis
6 tortillas

  • Cook your chicken and salt and pepper to taste
  • preheat oven to 375degrees
  • mix together 2 cans of cream of chicken, sour cream, 1 C. cheese, and green chilis
  • in the bottom of your pan your pan spread the remaining can of cream of chicken  (picture below)

  • put 3 spoonfuls of mixture in 1 tortilla and a few peices of chicken and roll it up
(continue this till all tortillas are filled up) 
(leave some of the mixture to put on the top)
(picture below)

  • top it off with the rest of the mixture (like you did on the bottom)
  • then sprinkle the remaining cheese on top (pitcure below)

  • cover with tinfoil except the corner (to vent)
  • cook 25 min with tinfoil on
  • remove the tinfoil and cook another 10 min

(finished enchiladas, we cut them in half to get them out of the pan easier)

1 comment:

  1. Yay! I am so glad you posted. I love that you added pictures. I need to start taking more photos. Thanks Jenni!