Monday, April 28, 2008

Chicken Enchiladas

I got this recipe from my favorite college roommate, Rosanna, and have made it about a billion times - we love 'em! The recipe is super versitle - you can use corn tortillas instead of flour, whatever kind of cheese you want, etc. I even used jalepenos instead of the green chilies on my last batch - it was really hot, but REALLY good!
You can also use all reduced fat ingredients - it still tastes great that way.

Brown 1 lb. chicken with salt and pepper.
Mix together:
1 can cream of chicken soup
1 medium container sour cream
1 small can diced green chilies
handful of monterey jack cheese
Add the chicken.
Roll mixture into flour tortillas. Place in a greased 9x13" pan. Top with leftover filling and monterey jack cheese.
Bake at 350 for 20-30 minutes.

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