Friday, January 15, 2010

Chicken Enchiladas

Michelle H.

2 c. cooked chicken or turkey, torn or diced (leftovers or 2-3 large cans of canned chicken breast may be substituted)
1 can cream of chicken soup
8 oz. Sour cream
1 pkg 10-15 tortillas
1 can green chilies
1 lb shredded Colby jack cheese
1 bunch green onion (optional)
Seasoned salt

Preheat oven to 350°. Combine sour cream, chilies, cream of chicken soup, and green onion. Put half of mixture in different bowl. Mix chicken with seasoned salt. Combine chicken with half of the mixture. (The half without the chicken will be the topping). Spray a 9 x 13 pan with Pam. On one tortilla add 2 heaping tbsp of the chicken mixture so that it goes in a line directly across the tortilla. Top the line of chicken mixture with cheese. Fold the tortilla in half and roll it up like an enchilada. Put it in the pan. Repeat with all the tortillas, smooshing them together in the pan. Top with the chicken-less mixture. Cover all tortillas or they’ll get crunchy, then top with cheese. Bake uncovered for 30-35 minutes.

**This recipe can also be made in two 8 x 8 pans. You can freeze the pan in a Ziploc freezer bag. It will last in the freezer up to 2 months. Just let it defrost in the fridge a day or so before and then cook it at 350°. Just remember that if you are cooking the the 8 x 8 pans, to cook it a little less than 30 min.

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