Sunday, July 13, 2008

chicken enchiladas

If you're looking for "fresh", this recipe isn't for you.  However, if you don't mind using a plethora of BPA-lined cans, then you're going to love this quick, easy, and delicious enchiladas recipe!

*Chicken mixture...

1 cup cooked, shredded chicken (I use Kirkland canned)

1 can cream of chicken soup

1 can diced chilies

Lay out 6-8 tortillas and spread a thin layer of refried beans over tortillas.  Top with chicken mixture; sprinkle with shredded cheddar cheese.  Roll and place in 9x13" glass pan.


1 cup sour cream

1 large can enchilada sauce (green or red, doesn't matter)

1 can diced green chilies

*Add shredded cheese to top of tortillas, pour sauce over the top.

*Bake at 350 for 45 minutes, or until bubbly.

*Serve with rice.


from Grandma's kitchen


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