Chicken Enchiladas
From fireraven 15 years agoIngredients
- 1 (10oz) can cream of chicken soup shopping list
- 1 c milk shopping list
- 1 c sour cream (can use low fat but why??) shopping list
- 2 c chopped cooked chicken shopping list
- 1 (4oz) can chopped green chiles shopping list
- 1/2 c chopped onion shopping list
- 12 corn tortillas shopping list
- 1 tbs veg oil shopping list
- 3 c shredded monterey jack cheese, divided shopping list
- 3 c shredded lettuce shopping list
- 1/4 c sliced black olives shopping list
- 1/2 c finely chopped seeded tomatoes shopping list
How to make it
- Combin soup, milk and sour cream in a large bowl; stir until well mixed. Stir in chicken, chiles and onion. Preheat over to 350F
- Spoon 3/4 c mixture over bottom of 9X13 baking dish. Brush eact tortilla with oil and wrap in plastic wrap. Microwave on med for 2 1/2 mins to soften.
- Spoon small amount of chicken mixture onto each tortilla, reserving 1/4 c; divide cheese evenly among tortillas, reserving 1/4c. Roll up tortillas to enclose filling.
- Arrange enchiladas in prepared baking dish. Spoon remaining chicken mixture and cheese on top. Bake for 25 mins. Top with lettuce, olives and tomatoes
People Who Like This Dish 3
- laurakaay Oroville, CA
- jojuka BURNSVILLE, MN
- clbacon Birmingham, AL
- fireraven Genesee, PA
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