Friday, October 9, 2009

Chicken Enchiladas - Michelle Dalton

1 can Cream of Chicken Soup
1 small can chopped Green Chilies
1 can Green Enchilada Sauce
½ cup Milk
2 cooked, shredded Chicken breasts
Couple dollops of sour cream - optional
Shredded Colby jack or cheddar cheese
4 soft wheat tortilla shells
1 cup frozen sweet corn

Mix cream of chicken soup, chilies, milk, sour cream, cheese, corn, and chicken in bowl. Pour enchilada sauce on plate. Lay tortillas in enchilada sauce on both sides and fill with soup mixture. Roll and put in glass baking dish. Repeat with all 4 tortillas (or however many you can make with the amount of filling you have). Pour left over sauce from plate over rolled enchiladas. Sprinkle with a little more cheese. Bake at 350 degrees for about 15-20 minutes - just until is an even temperature.

Note - I also like to put vegetable purees in this one - several heaping tablespoons of mashed squash, yams, or even some spinach or peas add a lot of nutrition and don't detract from the flavor.

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