Wednesday, May 4, 2016

Creamy Chicken Enchiladas

This dish is one of my kid's all time favorites. 
One of my college daughters is home for a few weeks and made these last night.
So good with some homemade salsa and guacamole,
plus your lettuce and tomatoes. 

Chicken Enchiladas
4 chicken breasts cooked and shredded
8-10 flour tortillas
1 batch of basic white sauce (OR you could use 1 can of cream of chicken soup)
1 can diced green chilies (4oz)
1 cup sour cream
2 cups grated cheddar cheese

Make up your white sauce and add salt and pepper. To the sauce add the sour cream, chilies and cooked chicken.  Put a scoop of this mixture in the center of a tortilla and sprinkle with some cheese.
Roll up burrito style and place in a greased (just spray with cooking spray) 9x13 pan. 
Repeat until your pan is full.  If you have extra chicken mixture, spread it over the top of the enchiladas.  Sprinkle with your remaining cheese.
Cover with foil and bake at 350˚ for 25 minutes, then remove foil and cook for an additional 10 minutes.  

1 comment:

  1. I love chicken enchiladas!! Thanks for sharing on the What’s for Dinner link up and don’t forget to leave a comment at the party – Next week’s features that also leave a comment get pinned and tweeted!


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