3-4 chicken breasts (cooked, cooled, shredded & sprinkled with garlic salt
2 cans cream of chicken soup
16 oz carton sour cream
1 pkg taco seasoning
19 oz can enchilada sauce
3-4 green onions, chopped
Sharp cheddar cheese, grated
2-3 packages flour tortillas
Mix soup and sour cream together in large bowl. In separate bowl, empty enchilada sauce. Put one cup of soup mixture into enchilada sauce and mix well. Then, take one cup of the enchilada/soup mixture out and add it back to the soup/sour cream mixture. To the SOUP mixture, add the taco seasoning, green onions, shredded chicken and 1 cup of grated cheese. Mix well. Spoon soup/chicken mixture into tortillas and roll up. Spread a very thin layer of enchilada sauce on the bottom of a 9x13 baking dish and then place rolled enchiladas side by side. Cover with enchilada sauce and more grated cheese. Cover with foil and bake at 375 degrees for 45 minutes. This recipe makes a lot and extra enchilada freeze very well. If baking frozen enchiladas, let them thaw on your counter all day before baking.
From sis-in-law Becky
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