Saturday, November 21, 2009

Easy Chicken Enchiladas

2 C chopped cooked chicken
2 C sour cream
1 can cream of chicken soup
1 1/2 C shredded Monterey Jack Cheese (6 oz)
1 1/2 C shredded colby jack cheese (6 oz)
1 (4.5 oz) can chopped green chiles, drained
2 Tb finely chopped onion
1/4 tsp pepper
1/8 tsp salt
10 (10-inch) corn tortillas
vegetable oil
1 C (4 oz) shredded colby Jack cheese)

combine first 9 ingredients; stir well. Fry tortilla's, 1 at a time in a skillet 5 seconds on each side or until softened; drain.
Place heaping 1/2 C chicken mixture on each tortilla; roll up each tortilla and place, seam side down, in 13X9 baking dish.
Cover and bake at 350 degrees for 20 min. sprinkle with 1 C cheese and bake, uncovered 5 min more. Serve with salsa.
yeild: 5 servings

NOTE: I usually just use a mexican blend of cheese, or just cheddar and mozerella. Also,
i cook it at least 30 min. - or until bubbly.

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