Thursday, March 11, 2010

Chicken Enchilladas

2 cans of chicken, drained (pull apart so it’s shredded)
1 cup sour cream
1 can cream of chicken soup
½ bottle Salsa
1 tsp garlic powder
1 tsp cumin
3 cup shredded cheddar cheese
10-14 flour tortillas


In a large bowl mix the sour cream, salsa and chicken soup. Reserve ¼ of this mixture and 1 cup cheese for top. Take one tortilla and spread soupy mixture in a line in the middle. Place chicken on top, then cheese. Roll it up and place in greased 9x13 pan. Repeat until you have all of the tortillas filled. Spread remaining soupy mixture on the top and then sprinkle your reserved cheese on top of that. Bake for 35-45 min. at 375'. Notes: may use 2 cups cooked chicken and add 1 can green chilies if desired. Thanks WM!

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