From Rebecca Stuart
Sour Cream Chicken Enchiladas
Chicken (You can use about 4 chicken breasts and boil them, cube or shred, and season with garlic salt, chili powder, etc. OR you can use can one large can of chicken or frozen chicken strips that you just grill up.)
2 cans cream of chicken
1 can cream of mushroom
8 oz. sour cream
1 can of green chilies
green onions
2 cups shredded cheddar cheese
corn tortillas
Season chicken and add all ingredients (reserve one cup of cheese). Mix well and spoon into warmed tortillas. Line tightly in a 13X9 pan. Pour reminder of mixture on top of enchiladas and sprinkle with remaining cheese. Bake 30 min at 350. Very tasty and leftovers are great reheated in the microwave.
1 comment:
These are so yummy! I got this recipe from Rebecca a long time ago and they are a regular dish around our house! Definitely worth trying! Although, I hate that she's giving it to everyone because it's one of my "baby dishes". Ha!
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