Chicken Enchiladas
Chicken Enchiladas is an moderately easy dinner. Made with 1 1/2 lb. chicken breasts, 2 (10 1/2 oz.) cans condensed cream of chicken soup, 1 c. sour cream, 1 1/2 tsp. minced onion and 2 (4 oz.) cans mild green chilies, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
Preheat oven to 350Β°.
Cook chicken and cut into bite sized pieces.
In a saucepan heat soup, sour cream, onion and chilies for five minutes.
On tortilla, place some chicken and 2 tablespoons of soup mix.
Continue for all tortillas.
Arrange in 9 x 13-inch pan.
May need to layer tortillas.
If so, put some soup mix over the bottom layer.
Do this to the top layer, also.
Bake for 30 minutes.
Makes 6 servings.
π· Perfect Pairings
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