Chicken Enchiladas

Chicken Enchiladas

recipe image

  • Serves

  • 4

    Chicken Breasts – cooked and shredded

  • 1 cup

    Sour Cream

  • 8 oz

    Veteran El Paso Inexperienced Chillies

  • 1 packet

    Flour Tortillas

  • 1

    Onion diced

  • 10 oz

    Shredded Mexican Cheese Mix

  • 1

    Can Cream of Chicken Soup

  1. Mix – Shredded chicken, onion, and 1/2 of chillies (map aside)
  2. Mix – Soup, sour cream, 1/2 of chillies (map aside)
  3. Dip tortillas in soup combination one after the other to melt and boom on a sheet of wax paper and rub soup combination in. (Steer clear of losing of this combination to high enchiladas
    sooner than baking)
  4. Maintain with chicken combination and shredded cheese (one handful of each and every)
  5. Roll up and boom in evenly greased baking dish (dish needs to be 9 x 13)
  6. High with closing soup combination and high with shredded cheese
  7. Veil with foil and bake at 350 for half-hour
  8. Garnish with Cilantro, Scallions, and Sour Cream

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