Tuesday, April 21, 2009

Chicken Enchilidas

Chicken Enchiladas
5-6 boneless skinless chicken breasts
2 cups of sour cream
2 cans of cream of chicken
3 cans of green chilies
Monterey jack and Colby blend shredded cheese (optional)
Large flour tortillas

Cut the chicken into small pieces. Cook in a large pot with the green chilies (do not drain the juice). Once cooked through add the cream of chicken, sour cream, and I add about half a block of the cheese and cook until looks like a soup. Put about 1/2-1 cup of the mixture into a tortilla and roll up and put in a 13x9 dish. After all tortillas rolled, any remaining mixture should be poured over the top. Add cheese onto the top and bake at 350 for about 25-30 minutes. Allow to set for a few minutes and serve and Eat! Enjoy!

review: These were simple and Delicious. I had all the ingredients on hand which was great!

1 comment:

  1. I love making these... healthy, easy, and very tasty!