Wednesday, July 9, 2008

Chicken Enchiladas

Serves 10

3 cups chicken, cooked and diced
1/2 cup green peppers, chopped
1 can green chilies
10 flour tortillas (I prefer soft taco size)
1 can cream of chicken soup
1/2 cup green onion
1 cup shredded colby cheese
1/2 cup picante sauce
8 oz. sour cream

Mix cooked, diced chicken, chopped green onions, chopped green peppers, shredded colby cheese, diced green chilies, and picante sauce. Roll mixture in flour tortillas. Mix sour cream and cream of chicken soup. Place some of soup mixture in bottom of pan. Place rolled tortillas in pan and cover with remaining soup mixture. Add more shredded cheese on top, if desired. Cover with foil. Bake 20-30 minutes at 350.

Recipe from Tracie Gones

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