Sunday, November 19, 2006

Creamy green chicken enchiladas

A friend of mine makes something similar to this but when I called to get her recipe she wasn't home. I decided to try and make it from what she has told me is in it. It ended up turning out really good. We had the enchiladas and a baked sweet potato......yummmm!


1 lb chicken breast
2 cans cream of chicken soup
1 can green diced green chilies
1 8oz container sour cream
12 corn tortillas
8-12 oz shredded cheese (I like Fiesta blend)

Pre-heat oven to 350 degrees and spray a casserole dish with non-stick spray. Boil chicken breasts until done. Put chicken on plate with paper towel so they can cool. Put both cans of soup in a sauce pan and add 2 cans water. Stir to break up lumps then add green chilies and sour cream. Dice chicken into small pieces and add to sauce. Cook until thoroughly heated and thicker. Poor a little sauce in casserole to cover bottom. Tear up 4 tortilla's into bite size pieces and cover bottom of dish. Put a layer of sauce and 1/3 of cheese. Continue layering and end with cheese. Bake in oven for 15-20 minutes until bubbly. Take out of oven and let set for about 5 minutes before serving.

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