Chicken Enchiladas
Chicken Enchiladas is an moderately easy dinner. Made with 12 corn tortillas, 1 (10 3/4 oz.) can condensed cream of chicken soup, 1 (7 oz.) can chopped green chilies, drained, 1 red bell pepper, chopped and 1 pt. (2 c.) sour cream, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
π Recipe adapted from RecipeNLG-Full
In a medium bowl, combine soup, chilies, red bell pepper and sour cream.
Whisk to blend well.
Separate and set aside 1 cup. Mix chicken into remaining mixture in bowl.
Spoon 2 tablespoons of mixture at one end of each tortilla.
Sprinkle each with about 1 tablespoon of cheese.
Roll up and arrange in a shallow baking dish just large enough to hold enchiladas in a single layer.
Pour remaining cup of sour cream mixture over enchiladas.
Sprinkle remaining cheese on top.
Place in a preheated 350Β° oven for 30 minutes, or until hot and crispy.
Can be microwaved in a covered dish with waxed paper.
Cook on Medium 7 to 10 minutes, until heated through.
π· Perfect Pairings
Complete your meal with these
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