Feb 10, 2013

Chicken Enchiladas

3-4 chicken breasts, cut into bite size pieces
2 medium onions, chopped
Salt to taste
2 Tbsp Chicken bouillon
2 - 11.5 oz cans cream of chicken soup
2 cups sour cream
1 small can chili peppers
Tortillas (I like to use the uncooked tortillas at Costco, YUM!)
Shredded cheese

Sauté chicken, onion, salt and bouillon in a skillet, until chicken is cooked through and onions are tender.
In a bowl combine soup and sour cream, mix well.
When chicken is cooked add 1/2 soup mixture to the chicken. Cook until bubbly, turn off heat. Set aside.
To the remaining soup mixture, add the can of chilies. Set aside.
Cook 10 tortillas, and set aside. Great way to cook the tortillas is to use a pancake griddle.

Preheat your oven to 350 F.
In a tortilla, place some chicken mixture, roll the tortilla, and place in 9x13 baking dish. Repeat until all the chicken is used.
Now pour the soup and chili mixture over the top, and coat with cheese.

Bake for 20 mins or until cheese is melted.

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