Chicken Cheese Enchiladas |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I never use a recipe for this any more. I just get the ingredients and keep adding stuff into the bowl until it looks good. It will become soupier as it bakes. WONDERFUL! Ingredients:
2 cups cooked, chopped chicken |
1 diced large onion |
2 cans cream of chicken soup |
1 (7 ounce) can diced green chilies |
1 8oz container sour cream |
4 cups shredded cheese (i usually use mozzerella or the mexican blend) |
8- 10 flour tortilla shells |
Directions:
1. Combine chicken, onion, soup, chilies, sour cream and 3 cups of cheese in a large bowl.
2. Spray 9x13 pan with PAM spray then spread around a few spoonfuls of mixture all over bottom of the pan.
3. Take one tortilla and spoon a good size of mixture onto one end of shell, then roll up lightly. Some mixture may come out each end – That’s okay!
4. Start laying enchiladas on one end of the pan and work your way across. As you lay each shell, continue to slide enchiladas together to make room for next shell.
5. Take remaining mixture and spread across the top of the enchiladas then sprinkle with the remaining cheese.
6. Bake in 350◦ oven for 45 min. or until bubbly.
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