Tuesday, September 30, 2008

Chicken Enchiladas


Chicken Enchiladas

Boil 3-4 chicken breasts. Cool and then chop. Mix chicken, 1-2 cans of cream of chicken soup, 1 cup sour cream, 1 cup grated cheese, and taco seasoning. Pour a half can of enchilada sauce in the bottom of a baking dish. Fill tortillas shell with mixture and put in baking dish. Top with remaining enchilada sauce and cheese. Bake at 350 for 30 minutes. (The picture was taken after I got everything in the pan before the enchiladas were cooked.)

2 comments:

amy said...

I love this recipe of yours -- some enchilladas are too spicy, espec. for kids, but this one is just perfect! Thanks for sharing!

Megan said...

tried this tonight....wonderful!!!