Ingredient of the month: Cream of Chicken Soup

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Shredded Chicken Enchiladas

* uber kid friendly *

4 c. cooked shredded chicken

1/4 c. flour3

cubes chicken bouillon

2 c. shredded cheese

1 can chopped green chilies

1/4 c. butter

2.5 c. boiling water

8 oz. sour cream

10 tortilla shellschives (to taste)

*I also add 5 oz. finely minced frozen spinach -- we love the texture, and I like to squeeze in as many veggies as possible*

*Boil water, add bouillon and dissolve.

*Melt butter, add flour -- add into water & bouillon, stir until thickened. Remove from heat, put into bowl, add sour cream.*

Set aside two cups of sauce.

*Add chives, chicken, cheese *& spinach*

*Roll into tortillas.

*Top with sauce, sprinkle with cheese.

*Bake at 350 for 25-35 min.

We love it

*This reheats well, too. I use this on busy days -- I like to make it early in the day, and then pop in the oven when we get home from whatever events we have. Enjoy! *

1 comment:

Shalee said...

Yum- this sounds delicious! I am totally going to try this out in the coming weeks! Thanks for sharing!