Recipe Wednesday - Chicken Enchiladas

CHICKEN ENCHILADAS 

 

I got this recipe years...... ago from a good friend!!  I haven't made them in years. I decided to give it a whirl this weekend, and they were just as amazing as I remember. 

CHICKEN ENCHILADAS

INGREDIENTS

2 - Chicken Breasts
 (I used 3 for more chicken & seasoned with Lawry's and Garlic Pepper) 

2 - 10.5 oz Can of Cream of Chicken Soup

1 - Pint Sour Cream

1 - 4 oz Chopped Green Chilis

Corn Tortillas (I used flour) 

3/4 Cup Chopped Onion

3 C Cheddar & Monterey Jack Cheese 

The recipe has you boil the chicken breasts - remove & chop meat. (I threw in the crockpot, added 1/2 c water with chicken bouillon, 1/4 cup onion quartered - cooked on low for 4 hours & then shredded the meat.) 

Mix soup, sour cream, chilis, onion and meat all together.  Spread mixture on the bottom of a 9 x 12 pan. Heat tortilla's just so they are more pliable. Add a layer of mixture then cheese and roll then place seam side down in pan. Once pan is full use remaining mixture and layer on top and then layer more cheese mixture. 

Bake 25 - 35 mins - till bubbly & brown at 350 degrees. 

Enjoy!!