Chicken Enchiladas
Chicken Enchiladas is an moderately easy dinner. Made with 1 1/2 lb. chicken breast, 2 cans cream of chicken soup, 1 c. sour cream, 2 (4 oz.) cans mild green chilies and 1 c. sharp cheddar cheese, shredded, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
Simmer chicken breast in seasoned water until tender.
Remove skin and bones and cut into bite-size piece.
Heat together soup, sour cream, onions and chilies for about 5 minutes.
Heat oil in skillet.
Soften tortillas in oil and drain on paper towels.
Top each softened tortilla with chicken pieces and 2 tablespoons soup mixture.
Roll up.
Continue this procedure for all tortillas. Arrange in greased baking dish.
Pour remaining soup mixture over enchiladas.
Top with shredded cheese.
Bake at 350Β° for 30 minutes.
Serve hot.
Serves 6.
π· Perfect Pairings
Complete your meal with these
/3843168-4e5fd31222984796a2373dacb3926490.jpg)
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment