CHICKEN ENCHILADAS 1

CHICKEN ENCHILADAS 1

Ingredients:

1 lb. boneless chicken breasts: cooked and shredded or diced (I prepare in slow cooker with 1 cup of water, on low for 6-8 hours)
1 can cream of chicken soup
1 pint sour cream
1/2 can diced green chilis or diced jalepenos (can also omit if you like milder foods)
Flour tortillas
shredded cheese

Instructions:

Mix first four ingredients. Heat oil in skillet. Dip both sides of tortillas in hot oil. Add two heaping tablespoons of chicken mixture on top of tortillas. Roll and place in ungreased pan. Bake at 350 degrees for 20 minutes. Top with shredded cheese and bake an additional 10 minutes. The ingredients can be adjusted based on personal preference, more sour cream, etc. I serve with rice, salsa, and additional sour cream.

Source:

Lisa Jones from AZ brought me this meal after we brought our daughter, Anna, home.

Submitted by: Theresa B.