Tuesday, October 2, 2007

Creamy Enchiladas

Creamy Enchiladas
by: Stephanie Olsen

serves: 12
preheat oven: 350
prep time: 15 minutes
cook time: 45 minutes
items you'll need: pan, 2 casserole dishes, non-stick cooking spray

2-4 chicken breasts, cooked and shredded
2 doz flour tortillas
4 cans of cream of chicken soup
2 cups sour cream
1 large can of ortega diced chili's
Jack and Cheddar Cheese freshly grated

1. In a pan, heat and mix soup, sour cream, and chili's
2. Fill each tortilla with chicken, a spoon of sauce, and grated cheese
3. Roll and line up in greased baking dish(es)
4. Drizzle with remaining sauce and cheese
5. Bake for about 45 minutes

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