Cathy’s Chicken/Beef Enchilada’s
2 pounds Chicken OR Hamburger
Cook meat & drain – Shred the chicken
1 pkg. Dry Taco Seasoning (mixed with water for beef OR drippings from cooked chicken) Combine mix with the meat
Grease 9X13 or larger pan
Roll meat in flour tortillas (about 10 to 12 tortillas) and place in pan very close together
On the stove, mix until warm one large can of cream of chicken soup, one large can of enchilada sauce and one small can of green chilies
Grate 2 pounds of your favorite cheese (Mozzarella, Cheddar, Pepper Jack, Colby Jack) sprinkle the cheese over rolled tortillas
Pour stove mixture over cheese and sprinkle another pound of cheese over entire pan
Spray Pam on a large piece of tin foil before covering on the enchiladas. This will keep the foil from sticking to the cheese.
Cook 350 for 45 minutes or until bubbling on the edges of the pan.
Shred a ball of lettuce and place on each plate. Serve enchiladas on the lettuce topped with sour cream! This is a full meal alone but you can add Spanish rice! Serve with a fruit drink.