Chicken Enchilada
4 boiled & deboned chicken breasts
2 cans cream of chicken soup
1 small onion, finely chopped
4 oz. can chopped green chilies
8 flour tortillas
2 1/2 cups grated cheese
8 oz. sour cream
Boil, bone, & chop chicken. Mix soups (no water), sour cream, peppers, & nion. Heat together until well mixed. Grease a large casserole dish & line with tortillas. Spread a later of chicken over tortillas, then layer of soup mixture, layer of cheese. Repeat layers ending with cheese on top. Bake at 350° F until cheese melts & mixture is bubbly.
4 boiled & deboned chicken breasts
2 cans cream of chicken soup
1 small onion, finely chopped
4 oz. can chopped green chilies
8 flour tortillas
2 1/2 cups grated cheese
8 oz. sour cream
Boil, bone, & chop chicken. Mix soups (no water), sour cream, peppers, & nion. Heat together until well mixed. Grease a large casserole dish & line with tortillas. Spread a later of chicken over tortillas, then layer of soup mixture, layer of cheese. Repeat layers ending with cheese on top. Bake at 350° F until cheese melts & mixture is bubbly.
