Chicken Enchiladas Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 or 4 boneless skinless chicken breasts, cubed
1 can Cream of Chicken Soup
1 cup picante sauce (plus extra for spreading on tortillas)
1 small onion, diced
Flour tortillas
Sour cream
Cheddar cheese, shredded
Monterey Jack cheese, shredded
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Directions: |
Directions:1. Heat oven to 350 degrees.
2. Salt & pepper chicken as it cooks. Add diced onions while cooking. Mix cooked chicken, soup and picante together in a bowl. Stir well.
3. Cover bottom of 9x13 dish with extra picante so enchiladas don't stick.
4. Spread a bit of picante sauce on a flour tortilla (this helps it to 'seal' when rolled up). Put a large spoonful of chicken mixture along the edge of tortilla. Roll it up. Place seam down in a 9x13 dish. Continue filling and rolling tortillas until the pan is full.
5. Spread a layer of sour cream over enchiladas (make sure you cover to the ends of the tortillas). Sprinkle both cheeses over the enchiladas as desired.
6. Bake uncovered until the filling is hot and bubbly (about 30 minutes). |
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Personal
Notes: |
Personal
Notes: I usually double this recipe so I can bake one pan and freeze the other!
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