Monday, May 30, 2011

Jennifer's Chicken Enchiladas

This is our favorite enchilada recipe. It's so easy, and we love the red color the salsa adds.

package of flour tortillas
2-3 chicken breasts
2 cans cream of chicken soup
1 to 1-1/2 c. sour cream
grated cheese
1-1/2 c. salsa

Boil chicken breasts till well cooked. Shred chicken (I use two forks). Mix soup, sour cream, and salsa. Set aside 1 cup of this sauce for topping. Stir shredded chicken into remaining mixture. Roll mixture and grated cheese into tortillas as desired. Top with sauce (spread evenly) and grated cheese. Makes 8-12 enchiladas--about one 13" x 9" pan. Bake at 350 degrees for 30 - 45 minutes.

Enchiladas always make a great freezer meal. Freeze in a disposable casserole dish for a yummy dinner on a busy night.

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