Ingredient of the month: Cream of Chicken Soup

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Chicken Enchiladas

I love these! They don't have enchilada sauce or seasoning so they aren't very Mexican tasting but I think that's why I like them so much!

Chicken Enchiladas
¾ lb chicken, boneless, skinless, cooked and cut up
1 can cream of chicken soup
12 oz sour cream
1 lb cheddar or Monterey jack cheese, grated
½ cup salsa
1 pkg tortillas- heated for 10-15 seconds until easier to roll

Combine chicken, salsa, half of soup, half of sour cream, and half of cheese in a bowl and stir. In a saucepan combine other half of soup and sour cream, heat on low, stirring every once in a while until thin. Put the chicken mixture on the tortillas, about a big spoonful, then roll them up and place into a 13x9 inch pan. When pan is full of tortillas pour the heated sauce on the tortillas, making sure you get the edges. Sprinkle the rest of the cheese on top and place in oven.

Temp- 350 degrees
Bake time- 15-20 min
Serves- 6-8

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