Ray Bidwell
11-10-2003, 01:34 PM
Makes 1 dozen enchiladas
16 oz Sour Cream
1 can Cream of Mushroom Soup
4 oz can diced green chilies
2 chicken breasts baked and cut into cubes
1 dozen corn tortillas
16 oz pepper Jack Cheese Shreded
The day before add the sour cream, cream of chicken soup and green chilies and keep refrigerated over night.
Heat a small amount of oil in a pan and add a tortilla. Cook for about 3 secs per side just to soften tortilla. Add a tbs of sauce, chicken and pepper jack cheese and roll and place into a baking pan. Do this with the dozen tortillas then top with cheese and add remaining sauce. Place into a 350 F. oven and bake for 20 to 30 minutes or until cheese is melted.
16 oz Sour Cream
1 can Cream of Mushroom Soup
4 oz can diced green chilies
2 chicken breasts baked and cut into cubes
1 dozen corn tortillas
16 oz pepper Jack Cheese Shreded
The day before add the sour cream, cream of chicken soup and green chilies and keep refrigerated over night.
Heat a small amount of oil in a pan and add a tortilla. Cook for about 3 secs per side just to soften tortilla. Add a tbs of sauce, chicken and pepper jack cheese and roll and place into a baking pan. Do this with the dozen tortillas then top with cheese and add remaining sauce. Place into a 350 F. oven and bake for 20 to 30 minutes or until cheese is melted.