Classic Chicken Enchiladas
by Mendy Erwin
serves: 10
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Classic chicken enchiladas; can use canned or leftover chicken. Half this recipe for two people. |
| Ingredients: |
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2 c. |
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choppen cooked chicken |
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1 c. |
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sour cream |
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1 7 oz. can |
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chopped green chilies |
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1 c. |
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chopped onions |
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sour cream |
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cilantro |
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tortillas |
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10 |
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flour tortillas |
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cream of mushroom soup |
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cumin, to taste |
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garlic powder, to taste |
| Directions: |
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Preheat oven to 350. Combine chicken, sour cream and green chilies; set aside. Saute onions in butter til golden. Add onion, salt and 2 cups cheese to chicken mixture. Dip tortillas in enchilada sauce to soften. Spoon about 1/2 cup chicken mixture into each tortilla. Roll up and place close together in 2 greased 9x13 pans (5 per pan). Cover with remaining shredded cheese. Bake uncovered for 20 to 30 minutes.
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