Thursday, September 6, 2007

Never-Fail Chicken Enchiladas

3 boneless, skinless chicken breasts
2 C sour cream
2 C cheese (I use more)
1 T salsa (I use more)
2 cans cream of chicken
Chopped green onions to taste
10-15 tortillas

Boil and cube chicken breasts, setting aside 1/2 cup broth for later. (This dinner is pretty fast if you do the boiling step earlier in the day, or used canned chicken.) In a large bowl combine soup, salsa, onions, sour cream, chicken, and half of the cheese. Set aside 1 cup for later. Spoon mixture into tortillas, roll, and set (flaps down) in a 9X13 casserole dish. Mix remaining cup of mixture with 1/2 cup broth. Pour over rolled tortillas. Cover with remaining cheese and bake at 350 until warmed through--usually about 20 minutes. (by Janell)

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