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Easy Chicken Enchiladas

southern.chef's picture
Ingredients
  Chopped cooked chicken 2 Cup (32 tbs)
  Sour cream 2 Cup (32 tbs) (Use Of Any Commercial Brand)
  Canned cream of chicken soup 10 3⁄4 Ounce, undiluted (One Can)
  Shredded monterey jack cheese 16 Ounce (2 Cup 16 Tablespoon)
  Canned chopped green chiles 4 Ounce, drained (1 Can)
  Chopped onion 2 Tablespoon
  Salt 1⁄8 Teaspoon
  Pepper 1⁄4 Teaspoon
  Flour tortillas 10 (10 Inch Each)
  Vegetable oil 1 Tablespoon
  Shredded longhorn cheese 4 Ounce (1 Cup 16 Tablespoon)
Directions

Combine first 9 ingredients, mix well.
Fry tortillas, one at a time, in 2 tablespoons oil in a medium skillet 5 seconds on each side or just until tortillas are softened, add additional oil, if necessary.
Drain on paper towels.
Place a heaping 1/2 cup of chicken mixture on each tortilla, roll up each tortilla, and place seam side down in a 13- x 9- x 2-inch baking dish.
Cover and bake at 350° for 20 minutes.
Sprinkle tortillas with 1 cup longhorn cheese, and bake, uncovered, an additional 5 minutes.
Serve enchiladas immediately.

Recipe Summary

Cuisine: 
American
Method: 
Baked
Ingredient: 
Chicken
Servings: 
5

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