We LOVE
Mexican cooking. And we really enjoy these delicious enchiladas for
dinner as often as possible! You don’t
have to be a big fan of Mexican cuisine to love these. They’re fast, simple and so easy to
prepare. You won’t have to wait for
Cinco de Mayo to have these. You’ll be
returning to this recipe often!
CHEESY CHICKEN ENCHILADAS
1 can cream of chicken soup
1/2 cup sour cream
2 T. margarine or butter
1/2 cup finely chopped onion
1 tsp. chili powder
2 cups cooked chicken, chopped into small bites
1 (4 0z) can chopped mild green chiles
8 (8 inch) flour tortillas
1 cup shredded Monterey Jack or Mexican Blend Cheese
In small bowl, mix soup and sour cream. In medium saucepan over medium heat, heat margarine. Add onion and chili powder. Cook until tender. Add chicken, chilies a</B>nd 2 T. soup mixture.
Spread 1/2 cup soup mixture in 2-1uart shallow baking dish. Along one side of each tortilla, spread about 1/4 cup chicken mixture. Roll up each tortilla around filling and place seam-side down in baking dish.
Spread remaining soup mixture over enchiladas. Sprinkle cheese over soup mixture. Bake at 350-degrees for 350 minutes, or until hot.
CHEESY CHICKEN ENCHILADAS
1 can cream of chicken soup
1/2 cup sour cream
2 T. margarine or butter
1/2 cup finely chopped onion
1 tsp. chili powder
2 cups cooked chicken, chopped into small bites
1 (4 0z) can chopped mild green chiles
8 (8 inch) flour tortillas
1 cup shredded Monterey Jack or Mexican Blend Cheese
In small bowl, mix soup and sour cream. In medium saucepan over medium heat, heat margarine. Add onion and chili powder. Cook until tender. Add chicken, chilies a</B>nd 2 T. soup mixture.
Spread 1/2 cup soup mixture in 2-1uart shallow baking dish. Along one side of each tortilla, spread about 1/4 cup chicken mixture. Roll up each tortilla around filling and place seam-side down in baking dish.
Spread remaining soup mixture over enchiladas. Sprinkle cheese over soup mixture. Bake at 350-degrees for 350 minutes, or until hot.
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