EASY CHICKEN ENCHILADAS |
| Name: |
Heather Cameron |
| Base: |
Delaware Air National Guard/166AW |
| Recipe: |
1 can of chicken(in tuna aisle)(or approx 1lb of shredded cooked chicken breasts)
1 can of cream of chicken soup(condensed)
1 can of green chopped chilis(by salsa in mexican aisle)(can be ommited)
1 pint of sour cream
1 package of flour tortilla's(burrito size)(10-14ea)
2 1lb. packages of shredded cheese(any kind you like)
Mix everything in a large bowl. Except for 1 package of shredded cheese.) Preheat oven to 350. Fill each enchilada and roll closed and place next to each other to fill in a large pan. There will be remaining mixture, pour mixture over enchilda's in the pan. Cover with remaining cheese! Bake for approx, 30-45 minutes or until steam emits from enchilada's when poked. Enjoy! These are soooooooo good.
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