Mild Cheesy Chicken Enchiladas
This is the perfect enchilada recipe if you don't like spicy Mexican food. I imagine it also would be a big hit with children who haven't developed a tolerance for strong flavors.
Mild Cheesy Chicken Enchiladas
Ingredients:
2 cups cooked chicken meat, cooked and shredded
1/4 cup chopped onion
4 cups shredded cheddar cheese
1 cup sour cream
Corn tortillas
1 1/2 cups chopped tomatoes
1/2 black olives
1. Preheat oven to 350. Lightly grease a 9X13 baking dish.
2. In a medium bowl, mix chicken, onion, 1 cup cheddar cheese, and 3/4 cup sour cream.
3. Disperse the mixture evenly among desired amount of corn tortillas. Roll into enchiladas and arrange in a single layer in the prepared baking dish.
4. In a saucepan over medium heat, melt together the remaining cheddar cheese and sour cream. Pour over enchiladas, and top with tomatoes and olives. Bake for 30 minutes, or until hot and bubbly.
Mild Cheesy Chicken Enchiladas
Ingredients:
2 cups cooked chicken meat, cooked and shredded
1/4 cup chopped onion
4 cups shredded cheddar cheese
1 cup sour cream
Corn tortillas
1 1/2 cups chopped tomatoes
1/2 black olives
1. Preheat oven to 350. Lightly grease a 9X13 baking dish.
2. In a medium bowl, mix chicken, onion, 1 cup cheddar cheese, and 3/4 cup sour cream.
3. Disperse the mixture evenly among desired amount of corn tortillas. Roll into enchiladas and arrange in a single layer in the prepared baking dish.
4. In a saucepan over medium heat, melt together the remaining cheddar cheese and sour cream. Pour over enchiladas, and top with tomatoes and olives. Bake for 30 minutes, or until hot and bubbly.