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Saturday, January 12, 2008

Sour Cream Chicken Enchiladas


A couple of chicken breasts, cooked and shredded. (Or use leftover chicken)
2 cans cream of chicken soup
1 can green chiles
2 cups (16 oz.) sour cream
1 pkg. whole wheat tortillas (about 8-10)
Shredded Cheddar

Mix the soup, chiles and sour cream. Put a tablespoon of sauce on a tortilla. Add some chicken and roll it up. Put in pan. Repeat. Spread remaining sauce over tortillas. Sprinkle with cheese. Bake at 350 until done. 30 minutes?

Holly’s Note:
I received this from someone at a ward dinner. Alan loves it. He would eat it every day. It’s super easy and it’s easy to keep all the ingredients on hand. It's also a great way to use leftover roast chicken.




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