For this recipe I took one I already had and tweaked it a bit for a new flavor and it turned out delicious!!!
- 1 can cream of chicken soup
- 1 cup sour cream
- 1 teaspoon chili powder
- 1 can diced chillies
- 2 cups mexican cheese blend divided
- 3 cups shredded chicken
- 1 can enchilada sauce
- 1/2 cup diced onions
- 10 6inch flour tortillas
- Pour enough enchilada sauce on the bottom of a 13x9 dish to cover.
- Mix first 6 ingredients together( only 1 cup cheese), then scoop half a cup into a tortilla and roll placing in pan seam down.
- When you run out of filling spread enchiladas out in the pan (or squish them to fit) and poor the rest of the enchilada sauce over and top with onions. Cover and back at 350 for 30 minutes. Uncover and put rest of cheese on top and bake for another 10 minutes.
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