Thursday, March 27, 2008

Chicken Enchiladas

1 lb. chicken breasts or tenders, cooked, shredded, and cooled
1 small can green chilies, drained (optional)
1/3 cup chopped green onions
8 flour tortillas
1 can cream of chicken soup
1 cup sour cream
2 cups shredded cheese

In a medium bowl, mix together cream of chicken soup, sour cream, and green chilies. In another bowl, mix together chicken, green onions, and 1 cup of cheese. Spread 1/4 cup of soup mixture on the bottom of a glass pan. Fill each tortilla with chicken mixture and a spoonful of sauce. Roll up and place, seam side down, in glass pan. Repeat with remaining chicken and tortillas. Spoon remaining sauce over the top, then sprinkle with remaining cheese. Cover with foil, then bake for 30 minutes at 350 until hot and bubbly. Then remove foil and broil 1-2 minutes until top is browned and crispy.
Note: you can also do this in a slow cooker with raw chicken, but remember to add 1 cup of extra water or chicken broth.

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