01 May 2010

Chile Verde Chicken Enchiladas

6 flour tortillas
3 chicken breasts, cooked and shredded
1 large can chile verde enchilada sauce
1 can cream of chicken soup
1/2 c. sour cream
1/2 c. cream cheese
chopped onion
shredded cheddar cheese

In a mixing bowl, combine the chile verde sauce, soup, sour cream and pepper. Stir together to make a sauce (I use a whisk for this). In each tortilla pile chicken, onions, cheese, and sauce. Roll like a burrito. Place each tortilla in a greased casserole dish. Spread remaining sauce on top, and sprinkle with cheese. Bake just long enough for the cheese to melt, at 450 for about 15 minutes.

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