Sunday, September 21, 2008

My mom's simple chicken enchiladas

Whenever I have people over, I seem to always make this recipe. Not because it is super impressive or fancy but because you really can't mess it up. It always turns out great! This recipe is so easy and really good! I hope you enjoy it!

INGREDIENTS
10-12 flour tortillas
2 chicken breasts, cooked and shredded
1 can diced green chiles
cheddar cheese
1 can cream of chicken soup
1 cup sour cream

Now, first thing...Boil the chicken until the middle is no longer raw (takes about ten minutes)

While that is boiling, you'll want to make the sauce and set aside. Take one can of cream of chicken soup and mix it with one cup of sour cream.

After that, start slicing up your cheddar cheese. You'll want some grated cheese to sprinkle over the enchiladas so set aside about a half cup of grated cheese for later.

After the chicken is cooked, take it out of the water and let it cool.
Once that has cooled shred the chicken with your hands. But don't shred it too thin, pull the chicken into small strips.

Place the shredded chicken, some cheese and a spoon full of green chilies down the middle of a tortilla. I also like to spread a small spoonful of the sauce in the tortillas as well.

Roll each tortilla up and place them in a 9" by 13" pan

Spread the remaining sauce of the top of the tortillas. Sprinkle the grated cheese over the top of that.

Bake at 350 degrees for 30 minutes or until hot and bubbly.
Serve with white rice and salsa!

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