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May 27, 2010

Chicken Enchiladas

This was one of my favorite meals as a college student!

2 cans Cream of Chicken Soup
8 oz. sour cream (1/2 carton)
1 ½ cup Chicken – cooked & cubed or shredded
1 cup grated cheese
10 tortillas
1 can green chilies (optional)

If you like a more spicy enchilada, add a packet of taco seasoning.

Cook the chicken & cube or shred. This is totally preference. I like it either way

Mix cream of chicken soup & sour cream together. Split mixture into 2 bowls. One half is for the filling; the other is the sauce.

Add the cheese, chilies, cooked chicken, and seasonings. Mix well.

Spread a thin layer of the sauce in the bottom of a 9x13 pan. Leave the rest to put on top.

Place 3 or 4 tablespoons of filling in each tortilla roll them up and place them in the pan. Once all the tortillas are in, cover them with the sauce. Then sprinkle the top with a little additional cheese.

Bake in the oven at 350 for 20 minutes. Enjoy!

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