DeBora4BobbyL
05-28-2006, 01:10 AM
Chicken Enchaladas
1 chicken, cooked and deboned (or leftover chicken)
16 oz carton of sour cream
1 can cream of chicken soup
1/4 cup cream or half and half
1 small can diced green chilies
salt and pepper to taste
1 package of tortillas
3-4 cups grated mozzerella cheese
Mix together the sour cream, soup, chilis, and seasonings. Mix half of this mixture with the chicken. Spoon into tortillas and roll up. Place in a greased 9X13 inch baking pan or cookie sheet. Add the cream to the left over sauce. Spoon over the top of the enchaladas. Sprinkle the cheese over the top. Bake in a 350 degree oven until hot and bubbly.
1 chicken, cooked and deboned (or leftover chicken)
16 oz carton of sour cream
1 can cream of chicken soup
1/4 cup cream or half and half
1 small can diced green chilies
salt and pepper to taste
1 package of tortillas
3-4 cups grated mozzerella cheese
Mix together the sour cream, soup, chilis, and seasonings. Mix half of this mixture with the chicken. Spoon into tortillas and roll up. Place in a greased 9X13 inch baking pan or cookie sheet. Add the cream to the left over sauce. Spoon over the top of the enchaladas. Sprinkle the cheese over the top. Bake in a 350 degree oven until hot and bubbly.