This recipe is something my sister-in-law Kelli gave me the recipe for years ago. It is soooooo simple and makes great leftovers. It is really good for a group meal or to take to someone. Not gourmet but delightfully easy and pleases the picky husband.
5-6 boneless chicken breasts
Lawry's seasoned salt (it is the best)
pepper
1 container sour cream
2 cans cream of chicken soup
2 cans diced green chilies
1-2 cups cheese of your choice ( I like a medium to sharp cheddar and Monterrey jack)
a few dashes of Tabasco
flour tortillas
Pre-heat oven to 375 degrees. Cut chicken into bite sized pieced and add to frying pan until almost cooked. Season with seasoning salt and pepper and allow to finish cooking. You can also cook the breasts whole and then use a fork to shred them. Mix sour cream, soups, green chilies, Tabasco and 1 cup cheese in mixing bowl. Remove 1/3 of the mixture from bowl and set aside. Add cooked chicken pieces to 2/3 of the mixture. Spoon a big glop of the chicken mixture into a flour tortilla, spread and roll up. Place in a lightly greased 9x13 pan and repeat until you are out of the chicken mixture and your pan is full. (This usually makes 8-10 enchiladas) Spoon separated soup/sour cream mixture over the top of the enchiladas. Sprinkle with more cheese to your liking. Cover with foil using toothpicks to keep it from sticking to the cheese and cook for about 25-30 minutes or until mixture is bubbling and cheese is melted. Uncover and let brown for an additional 5-7 minutes. Serve with salsa or hot sauce of your choice. This one is so quick and easy and uses ingredients I almost always have lying around which is why I like it.
5-6 boneless chicken breasts
Lawry's seasoned salt (it is the best)
pepper
1 container sour cream
2 cans cream of chicken soup
2 cans diced green chilies
1-2 cups cheese of your choice ( I like a medium to sharp cheddar and Monterrey jack)
a few dashes of Tabasco
flour tortillas
Pre-heat oven to 375 degrees. Cut chicken into bite sized pieced and add to frying pan until almost cooked. Season with seasoning salt and pepper and allow to finish cooking. You can also cook the breasts whole and then use a fork to shred them. Mix sour cream, soups, green chilies, Tabasco and 1 cup cheese in mixing bowl. Remove 1/3 of the mixture from bowl and set aside. Add cooked chicken pieces to 2/3 of the mixture. Spoon a big glop of the chicken mixture into a flour tortilla, spread and roll up. Place in a lightly greased 9x13 pan and repeat until you are out of the chicken mixture and your pan is full. (This usually makes 8-10 enchiladas) Spoon separated soup/sour cream mixture over the top of the enchiladas. Sprinkle with more cheese to your liking. Cover with foil using toothpicks to keep it from sticking to the cheese and cook for about 25-30 minutes or until mixture is bubbling and cheese is melted. Uncover and let brown for an additional 5-7 minutes. Serve with salsa or hot sauce of your choice. This one is so quick and easy and uses ingredients I almost always have lying around which is why I like it.
2 comments:
Where is the Blue Cheese Burger???
You really need to share that one!
Hugs!
Cathy
That one will be on here at some point.....hopefully in the next month!
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