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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Very Americanized version of my favorite Mexican recipe. You can adjust the temperature by omitting the chilies or adding ones with more flavor. Ingredients:
3 chicken breasts |
1 onion |
4 ounces diced green chilies |
1 tablespoon butter |
1 (10 3/4 ounce) can cream of chicken soup |
8 ounces sour cream |
canned enchilada sauce |
tortilla |
grated cheese |
Directions:
1. Boil chicken breasts in broth or water until cooked through. After it has cooled use two forks to separate into shredded bits.
2. Saute onion in butter until translucent.
3. Add diced chiles, chicken soup, shredded chicken, sour cream and broth. Simmer until just heated through.
4. Add two tbsp to each tortilla. Roll and place seam side down in greased pan.
5. Cover with enchilada sauce and bake for 30 minute at 325.
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