Thursday, June 2, 2011

Chicken Enchildas

Here is another dish that I grew up on.  This Fun twist on enchiladas is super Easy and great to make on a busy night.  

4 boneless, skinless chicken breast
2 cans cream of chicken soup
4 oz. diced green chilies (I used jalapenos instead.  We like the heat)
1 pint of sour cream
1/2 tsp dry onion flakes
1/2 pound of grated cheddar cheese
10-12 flour tortillas

In a crack pot, put your chicken breast.  Sprinkle with salt, pepper and onion flakes.  Cover and cook on low for about 4 hours or until cooked through.  The chicken should be very tender.  Once it is done, shred it and set aside.

In a saucepan combine the cream of chicken soup, green chilies, sour cream, and onion.  Mix thoroughly and warm through.

On a flour tortilla, spread a heaping tablespoon of sauce.  Then top it with 1/4 cup of chicken and a couple tablespoons of cheese.   

Roll up the tortillas and place in a 9x13 in glass dish.  Repeat with remaining tortillas until the chicken is gone.  Top the enchiladas with the remaining sauce and the remaining cheese.

Bake at 350 degrees for 20 minutes or until hot and bubbly.

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