Saturday, February 27, 2010

Creamy Chicken Enchiladas

3 c. {pre-cooked}boneless. skinless, diced chicken breasts
1 small can green chilies
2 cans cream of chicken soup
1 pkg. flour tortillas
1 onion or 3 T. dried onion
2 c. sour cream
3 c. grated monterey jack cheese
Season to taste with salt and pepper

Mix soups, chilies, sour cream, cheese, and onion together. Then add to Chicken mixture. Put about 1/2 c. chicken mixture in the middle of a tortilla and roll up. Slightly grease a 9 x 13 inch pan. Place the filled tortillas into the 9 x 13 inch pan. Add any chicken mixture to the top of the tortillas. Sprinkle cheese on top. Bake at 350 for about 45 minutes (maybe a little longer) or until heated throughout. Enjoy!

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