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Chicken Enchiladas

Dessert.Master's picture
Ingredients
  Boned chicken/Any leftover chicken or turkey 2 Can (20 oz)
  Longhorn cheese 2 Cup (32 tbs), shredded
  Corn tortillas 5
  Picante sauce/Green chiles 1 Cup (16 tbs)
  Sour cream 8 Ounce
  Cream of chicken soup 2 Can (20 oz)
Directions

Preheat oven to 350°.
Fry the tortillas in a little oil until soft, drain on paper towels.
Heat together soup, sour cream and picante sauce (start with 1 tablespoon of picante sauce and add more if desired).
Fill the drained tortillas with shredded cheese and chicken.
Roll and place in 13 x 9-inch baking dish.
Cover with picante sauce and any leftover cheese.
Bake 30 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken
Interest: 
Everyday

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