30 July 2012

Quick Chicken Enchiladas

Here's a mildly spicy, scrumptious dinner that can be whipped up in about twenty minutes.


 2-3 chicken breasts, chopped
1 can cream of chicken soup
1/2 pint sour cream
1 small can diced green chilies
1/2 to 1 cup shredded cheese (cheddar, Monterrey Jack, Mozzarella, etc)

Cook chicken breast thoroughly.  Meanwhile, combine the remaining ingredients, saving a third of the cheese to top the enchiladas.
Add a fourth of the mixture to the chicken.  Spoon along the length of tortillas and place in a casserole dish, seam side down.
Spoon the remaining sauce mixture over the top and sprinkle with remaining cheese.  Place in oven at 350F until hot.


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