Creamy Chicken Enchiladas
My mom got this recipe from her foster mother. LOVE IT.
Chicken either 2 cans, or a rotisserie, or 2 breasts boiled then shredded.
1 small onion chopped fine
2 cloves garlic or use garlic powder
1 large can green chilies (use 2/3's of it)
1 can mild enchilada sauce
1 pkg, large flour tortillas
A lot of shredded cheese
1 can cream chicken
2/3's of a tub o sour cream
S&P and pinch of the old cumin
Sautee onion until transparent, add garlic, S&P and cumin, then add shredded chicken, and 2/3 can of enchilada sauce. Simmer the mixture til bubbly and add chilies.
Roll up mixture in flour tortillas with some of your shredded cheese. Mix up sour cream and cream of chicken soup. Spread over top of enchiladas. Drizzle remainder of enchilada sauce over the top. Top with shredded cheese and cover with foil. Bake at 350* for 2o minutes. Remove foil and bake for ten more minutes.
Chicken either 2 cans, or a rotisserie, or 2 breasts boiled then shredded.
1 small onion chopped fine
2 cloves garlic or use garlic powder
1 large can green chilies (use 2/3's of it)
1 can mild enchilada sauce
1 pkg, large flour tortillas
A lot of shredded cheese
1 can cream chicken
2/3's of a tub o sour cream
S&P and pinch of the old cumin
Sautee onion until transparent, add garlic, S&P and cumin, then add shredded chicken, and 2/3 can of enchilada sauce. Simmer the mixture til bubbly and add chilies.
Roll up mixture in flour tortillas with some of your shredded cheese. Mix up sour cream and cream of chicken soup. Spread over top of enchiladas. Drizzle remainder of enchilada sauce over the top. Top with shredded cheese and cover with foil. Bake at 350* for 2o minutes. Remove foil and bake for ten more minutes.
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