Chicken Enchiladas -LaRae Whale

By Admin · June 23, 2010 · Leave a comment

16-20 small flour tortillas

About 6 chicken breasts, cooked and broken into bite-sized pieces

     Sauce:                        ½ onion, chopped

                                       1 pt. sour cream

                                       1  4 oz. can diced Ortega green chilies

                                       Cheddar and mozzarella cheese grated

In  2 qt. sauce pan, simmer onion in 2 c. of the broth from boiling the chicken.

When onions are tender (translucent), add chicken soup, sour cream and green

chilies.

Assembly:  In large 11x 15 baking dish, spray Pam and a bit of the sauce on bottom to keep the tortillas soft.  In each tortilla, put some chicken, sauce and 2 cheeses.

Roll.  Fill pan – a 9×13 pan may be needed for extras.  Spoon remaining sauce over top.  Sprinkle with cheddar and mozzarella cheese.  Bake at 350° for 20-30 min.