Chicken Enchiladas
This recipe is courtesy of my Mom. This was one of my favorites growing up.
3 chicken breast, cooked, shredded
¾ c. sour cream
1 can cream of chicken soup
1 c. milk
¾ c. salsa
12 corn tortillas
2 c. shredded cheese
Mix soup, milk & salsa. Heat in microwave on medium heat, 3 minutes. Add sour cream, heat 1 minute. Heat tortillas by wrapping 4 at a time in wet paper towel and heating in microwave for 1 ½ mins. Take 1 tortilla & place in greased 9x13 pan. Put 1 ½ Tbsp. chicken, 1 ½ Tbsp. cheese, 2 Tbsp. soup mix in the middle and roll up placing edge on bottom of pan. Reserve about 1 c. soup mix and 1 c. cheese to cover entire casserole. Bake at 350F for 30-40 mins or until bubbly (may be covered for more moist enchiladas).
3 chicken breast, cooked, shredded
¾ c. sour cream
1 can cream of chicken soup
1 c. milk
¾ c. salsa
12 corn tortillas
2 c. shredded cheese
Mix soup, milk & salsa. Heat in microwave on medium heat, 3 minutes. Add sour cream, heat 1 minute. Heat tortillas by wrapping 4 at a time in wet paper towel and heating in microwave for 1 ½ mins. Take 1 tortilla & place in greased 9x13 pan. Put 1 ½ Tbsp. chicken, 1 ½ Tbsp. cheese, 2 Tbsp. soup mix in the middle and roll up placing edge on bottom of pan. Reserve about 1 c. soup mix and 1 c. cheese to cover entire casserole. Bake at 350F for 30-40 mins or until bubbly (may be covered for more moist enchiladas).
***Note- Josh prefers flour tortillas so I usually use flour tortillas now instead of corn (even though I prefer corn personally). You can use whatever floats your boat.
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