3 chicken breasts, cooked and cut up
salt and pepper to taste
2 cans of cream of chicken soup
1 can (4 oz.) green chiles
1/2 onion, chopped
1 lb. chedder cheese, grated
1 c. water
1 pt. sour cream
12 flour tortillas
Mix together chicken, salt, soup, chiles, onion, cheese, water and sour cream. Place mixture in tortillas and roll, placing them closely in a 9 x 13-inch pan. Spread the remaining mixture on top of the enchiladas. Cover and bake @ 350 for 1 hour.
Labels: Chicken Enchiladas Defrost completely. Cover and Bake @ 350 for 1 hour. 12/9/08
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