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Classic Chicken Enchiladas by Mendy Erwin serves: 10	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Classic chicken enchiladas; can use canned or leftover chicken. Half this recipe for two people.

Ingredients:

2 c.

choppen cooked chicken

1 c.

sour cream

1 7 oz. can

chopped green chilies

1 c.

chopped onions

sour cream

cilantro

tortillas

flour tortillas

cream of mushroom soup

cumin, to taste

garlic powder, to taste

Directions:

Preheat oven to 350. Combine chicken, sour cream and green chilies; set aside. Saute onions in butter til golden. Add onion, salt and 2 cups cheese to chicken mixture. Dip tortillas in enchilada sauce to soften. Spoon about 1/2 cup chicken mixture into each tortilla. Roll up and place close together in 2 greased 9x13 pans (5 per pan). Cover with remaining shredded cheese. Bake uncovered for 20 to 30 minutes.

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Ethnic Foods
Main Dishes
Meats