Main Dishes |
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Chicken Enchiladas I - 1996
Recipe courtesy of Shar Hansen
INGREDIENTS
PREPARATION
Combine soup, sour cream, onion, cheese, and green chiles in a pan, and bring to a boil. Spray a 9" cake pan with non-stick spray. Put a thin layer of sauce in the bottom of pan. Roll chicken in tortillas with small amount of sauce, and arrange in pan. Cover with remaining sauce. Bake at 350 for 30 minutes.
- 2 cans Cream of Chicken soup
- 1 pint sour cream
- 1 can green chiles
- 1 medium onion -- diced
- 12 flour tortillas
- 2 cups cheddar cheese -- grated
- 2 cups chicken, cooked -- diced
PREPARATION
Combine soup, sour cream, onion, cheese, and green chiles in a pan, and bring to a boil. Spray a 9" cake pan with non-stick spray. Put a thin layer of sauce in the bottom of pan. Roll chicken in tortillas with small amount of sauce, and arrange in pan. Cover with remaining sauce. Bake at 350 for 30 minutes.