January 20, 2011

Chicken Enchiladas

3-4 chicken breasts, cooked and shredded
2 cans Cream of Chicken soup
8 oz sour cream
Grated Monterey Jack cheese
pinch garlic powder
1 can diced green chilies
10-12 flour tortillas
I use 1/8 t chili powder to add flavor)

Mix chicken, soup, sour cream, spices, and ½ of the cheese. Put a little in each tortilla, roll up, and place in 9x13 pan. Pour remaining filling over the top and cover with the rest of the cheese. Bake at 350 degrees for 30 minutes.

Marcia Stevens

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