Sunday, July 27, 2008


Chicken Enchiladas

4-5 chicken breasts, cooked, and shredded ( I just buy a rotisserie chicken from Costco )
1 cup sour cream
1 can cream of chicken soup
2 (10 1/2 oz.) cans of green chile enchilada sauce
1 can green chiles diced
1 tsp cumin
tobasco sauce- this is optional- I like to add a couple of shakes of this to add a little pizazz

You will also need a package of shredded jack/cheddar cheese
2 more cans of the green chile enchilada sauce

Mix all this together.  Pour another can of the green chile enchilada sauce in a pie tin and dip each tortilla in it-both sides- before filling each one with some of the filling and then sprinkle each one with jack/cheddar cheese and roll up.  Place in a 9 x 13 pan that you have sprayed with Pam.  Drizzle the left over enchilada sauce from the pie tin  over the enchiladas.  Cover with foil and bake at 350 degrees for 45 minutes.  Serve with sour cream, chopped olives, and salsa.

1 comment:

Diane said...

Kent and I want to come live at your house so we can eat all that great food your cooking.