Forgot to post this yesterday - Chicken and Sour Cream Enchiladas
1 lb. boneless and skinned chicken breasts (cubed)
3 cans condensed cream of chicken sop
1 pt sour cream
2 4 oz cans diced green chilies (I use red peppers myself for eye appeal and red pepper flakes for heat)
3 cups shredded cheddar cheese
½ bunch green onions (chopped - 1/3 cup)
1 pkg. flour tortillas (18 count)
Vegetable oil
Combine diced chicken, soup, sour cream and chilies in a saucepan. Bring to a boil, stirring constantly. Reduce heat and simmer for five minutes or until chicken is cooked through.
Heat the oil in a small sauce pan and heat tortillas until flexible. Remove and drain on absorbent papers. (I skip this step, preferring to avoid the frying. I just keep the tortillas at room temperature).
Place two heaping Tbsp. of chicken mixture on tortilla, roll and place in a large baking pan. Continue until you’ve used up the tortillas or run out of space. Spoon the remaining chicken mixture over the top of tortilla, sprinkle with cheese and green onions (I also use chopped red bell peppers for color contrast).
Bake uncovered in a 350 degree oven for about 30 minutes. Serves 8
3 cans condensed cream of chicken sop
1 pt sour cream
2 4 oz cans diced green chilies (I use red peppers myself for eye appeal and red pepper flakes for heat)
3 cups shredded cheddar cheese
½ bunch green onions (chopped - 1/3 cup)
1 pkg. flour tortillas (18 count)
Vegetable oil
Combine diced chicken, soup, sour cream and chilies in a saucepan. Bring to a boil, stirring constantly. Reduce heat and simmer for five minutes or until chicken is cooked through.
Heat the oil in a small sauce pan and heat tortillas until flexible. Remove and drain on absorbent papers. (I skip this step, preferring to avoid the frying. I just keep the tortillas at room temperature).
Place two heaping Tbsp. of chicken mixture on tortilla, roll and place in a large baking pan. Continue until you’ve used up the tortillas or run out of space. Spoon the remaining chicken mixture over the top of tortilla, sprinkle with cheese and green onions (I also use chopped red bell peppers for color contrast).
Bake uncovered in a 350 degree oven for about 30 minutes. Serves 8