Chicken Enchiladas
Jessica Ashurst
Not so Mexican Enchiladas
ingredients
- 2 Chicken Breasts
- 1 cup Sour Cream
- 1 can Red or Green Enchilada Sauce
- 1 can Cream of Mushroom Soup
- 1 cup Shredded Cheddar Cheese
- 10-12 Flour Tortillas
directions
- 1
1. Preheat oven to 350°
- 2
2. Cook the Chicken in a frying pan, or boil and shred it.
- 3
3. Mix Chicken, Sour Cream, half the Enchilada Sauce, and Mushroom Soup.
- 4
4. Wrap the Tortillas with mixture, and arrange in 9X13 pan.
- 5
5. Top with rest of Enchilada sauce, and Cheese.
- 6
6. Bake for 20-30 minutes
notes
This recipe was made for me when Sterling was born, by Kim Wing (in Boise Idaho)
Source: Kimberly Wing
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews