4 c. cooked, shredded chicken
2 cans cream of chicken soup
1 small can, diced, green chili's
1 c. sour cream (I usually use the low-fat kind)
1 can green enchilada sauce
2 c. shredded cheddar cheese
8 - 12 flour tortillas, soft taco size
Mix chicken, soup, chili's, and sour cream. You can add diced onion or any other ingredient that sounds good to you to this. Place some of this mixture into a tortilla, sprinkle on a little cheese, and roll up, place into a 9 x 13 pan that has been sprayed with Pam. Make as many enchiladas as you would like. You can make them smaller or larger depending on your taste. Pour sauce over enchiladas and sprinkle remaining cheese on top. Bake for about 30 to 40 minutes at 400 degrees until hot and bubbly. I make these different every time I make them but this is my basic recipe. They are very comforting and creamy.
2 comments:
I made this for dinner tonight. It was good--even Zoie liked it. I have a couple of questions though. How do you figure out how much raw chicken will equal to 4 cups of shredded chicken? Also, is there anyway to keep the tortillas from getting sort of soggy? Thanks!
If you don't use the enchilada sauce, the tortillas will stay firmer. Also, I think that a regular chicken breast yields about 2 c. of shredded chicken, cooked. So about 2 breasts that are cooked should be plenty for this.
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