Chicken Enchiladas
Chicken Enchiladas is an moderately easy dinner. Made with 1 1/2 lb. chicken breast, 2 cans cream of chicken soup, 1 c. sour cream, 2 (4 oz.) cans mild green chilies and 1 c. sharp cheddar cheese, shredded, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
Simmer chicken breast in seasoned water until tender.
Remove skin and bones and cut into bite-size piece.
Heat together soup, sour cream, onions and chilies for about 5 minutes.
Heat oil in skillet.
Soften tortillas in oil and drain on paper towels.
Top each softened tortilla with chicken pieces and 2 tablespoons soup mixture.
Roll up.
Continue this procedure for all tortillas. Arrange in greased baking dish.
Pour remaining soup mixture over enchiladas.
Top with shredded cheese.
Bake at 350Β° for 30 minutes.
Serve hot.
Serves 6.
π· Perfect Pairings
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