Tuesday, January 5, 2010

Blonde Chicken or Turkey Enchiladas

Jennifer S.

Makes 12 servings

16 ounces chicken breasts cooked and shredded (or use leftover turkey)
1 cup onion minced
4 ounces green chiles from can
1 can (10.75 oz) cream of mushroom soup, canned
16 ounces sour cream
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cumin
1 tablespoon garlic from jar
1 can (14 oz) GREEN enchilada sauce (reserve some for the top of casserole)
4 cups cheese, Monterey Jack style
12 large tortillas, flour cut in half

For filling combine everything, except 1/2 C enchilada sauce, 1 C of cheese, and tortillas.
Spoon a small amount of filling on bottom of 13x9 pan.
Layer tortillas, filling and cheese
End with tortillas.
Pour and spread out reserved enchilada sauce.
Sprinkle with reserved cheese.
Cover with foil.
Bake at 350 degrees for 30-45 mins or until bubbly.

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