Easy cheesy chicken enchilladas |
| Name: |
Angela Archer |
| Base: |
Fort Campbell |
| Recipe: |
1whole chicken
1 Family sized cream of chicken
2 pounds of shredded cheese
24 or so corn tortillas
2 or 3 green or red enchillada sauce in mexican aisle
2 foil baking pans
Preheat oven to 350 degrees
Boil chicken in a pot till fully cooked
heat enchillada sauce and the cream of chicken
After letting the chicken cool shred chiken into small pieces and mix in cream of chicken next youll need a flat pan to heat corn tortillas and one by one dip in sauce poor a little sauce in bottom of foil pans then after dipping tortillas in sauce scoop out some cream of chicken with added chicken put in tortilla and some cheese close tortillas repeat till foil pan is full the poor a little extra sauce on top and put lots of cheese to finish put in oven for 20 to 30 minutes.
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