Chicken Enchiladas |
| Name: |
Jacqueline Loosle |
| Base: |
Whidbey Island NAS |
| Recipe: |
6 cooked chicken breasts, diced
1 pt. sour cream
1 cup chopped onion
2 cans cream of chicken soup
12 flour tortillas
1 (4 oz.) can green chilies, diced
3 cups shedded cheese (any flavor)
Mix first 6 ingredients together, saving out 1 cup of cheese. Fill each tortilla with mixture and roll: put in 9"x13" greased pan. When finished with tortillas, sprinkle the top with leftover cheese. (I like to use a cheese sause or an extra can of cream of chicken soup and extra cheese over the tortillas.)
Bake at 350 degrees for 30 minutes.
Enjoy! |
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