Chicken-Cheese Enchiladas
Photo: flickr user saturnism
Ingredients
12 Soft Corn Tortillas
2 Or 3 Tbs. Vegetable Oil
pound Cheddar Cheese, grated, (up to 1)
4 ounces Chopped Green Chilies
4 Green Onions, chopped, (include 2 or 3 inches of the stem) (up to 6)
1 can (8-oz.) Cream of Chicken Soup
8 ounces Sour Cream
Preparation
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Place a portion of the cheese in each corn tortilla and roll them up; fasten with a toothpick and reserve.
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In a medium saucepan over high heat, combine the green chilies, green onions, and cream of chicken soup. When warmed through and bubbly, pour a bit of the sauce in the bottom of your baking dish and place the reserved cheese tortillas on top of the sauce. When all the tortillas are in the baking pan, cover them with the remaining sauce.
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Kitchen Staff Tip: To prepare a fantastic Enchilada Sauce from scratch, simply melt 2 tablespoons of butter in a small saucepan.
Tools
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Yield:
1.0 servings
Added:
Thursday, February 11, 2010 - 4:39pm