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Sunday, March 10, 2013

Chicken Enchiladas

1/2 cup onion, chopped
2 T. butter
1 4oz can diced green chilies
3 cups boneless skinless chicken breast, cooked, chopped
1 12 oz can evaporated milk
1 10.75 oz can cream of chicken soup
1 1/2 cups sour cream
2 cups monterey jack cheese, shredded
10 flour tortillas

Cook onion in butter until soft.  Remove from heat.  Stir in green chilies and chicken.  In a bowl combine evaporated milk, soup and sour cream.  Dip tortillas, one at a time, in sauce.  Place 3 T. chicken mixture down center of tortillas.  Sprinkle with cheese.  roll up.  Place seam down in greased foil baking pan.  Repeat with remaining tortillas.  Top with remaining sauce.  Cover with extra heavy foil.  Label and freeze.

To serve: Thaw:  Bake covered, 60 minutes at 350 degrees.

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