- 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 1/2 c. salsa
Cook chicken until well cooked and shred-able. (Sorry, I know that's not a word!) Shred the chicken. Mix the soup, sour cream and salsa in a bowl. Set aside 1 cup of this mixture for the top. Stir shredded chicken into remaining mixture. In each tortilla place some of the chicken mixture and some grated cheese. Roll up each tortilla. Top with the extra sauce, spread evenly. Sprinkle grated cheese on top. Makes 8 - 12 enchiladas - about one 13 x 9 pan. Bake at 350 degrees for 30 - 45 minutes.
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