Tuesday, March 9, 2010

Chicken Enchaladas

1 lb. of cooked cubed chicken
1/2 cup sour cream
2 cans cream of chicken soup
2 cups of cheese
salt/pepper to taste

Cook and cube chicken. Combine all of the other ingredients minus the tortillas in a medium pot and cook over medium heat until smooth (continually stirring). Spray a 9X13 pan with nonstick spray. Add some chicken and sauce in the tortilla, roll up and place in the pan. Repeat until pan is full and then pour the remaining sauce over top, making sure all the tortillas are covered. Sprinkle with lots of cheese. Bake at 350 until warm and bubbling.

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