Wednesday, October 31, 2012

Creamy Chicken Enchilada

Serves 6-8

1/2 to 1 lbs grated cheddar cheese, grated and set aside
~10 flour tortillas
4-6 chicken breasts, raw (I do 6 small or 4 large)*
2 cans cream of chicken soup
1 onion, diced
1 can diced green chilies (optional)
Put the chicken, soup, onions and green chilies into the crock pot on low all day long. (You may cook this in a sauce pan or skillet if you prefer)  Once the chicken is cooked, remove the chicken from the sauce.  Shred the chicken and set aside.  Then add to the sauce:

16 oz sour cream
Stir well.  Put about 1 cup of the creamy sauce in the bottom of a greased 9x13 baking dish.

To assemble the enchiladas, divide the chicken equally between 10 flour tortillas.  Sprinkle cheese on the chicken, then roll up the tortilla and place in the pan.  Pour the remaining sauce on the rolled tortillas.  Sprinkle the remaining cheese on top of the sauce.  Cover and bake 20-30 minutes at 350 degrees.

*** Green peppers and/or olives are yummy to add to the chicken in the filling***

*You may substitute 2 cans, turkey or chicken, drained.  If you do this, there is no need to cook the creamy mixture.  You can just mix it all up, and assemble per the instructions above.

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