Chicken Enchiladas
Posted
This meal is one of our staff favorites - and guests of all ages enjoy.
Chicken Enchiladas
4 + cups diced, cooked chicken
2 cans cream of chicken soup
2 cans cream of mushroom soup
1 large can chopped green chilies
2 cups sour cream
2 cups shredded cheddar cheese
Mix above ingedients together. Spray 9 x 13 pan with Pam. Preheat oven to 350. Fill flour tortilla shells with stew mixture, roll and line pan till full. Brush tops with a little of the chicken soup, then sprinkle with some shredded cheddar cheese. Bake until bubbly and golden brown @ 350 for about 45 minutes to 1 hour.
This meal is best served with tortilla chips and condiments of: shredded lettuce with diced tomatoes, sour cream, sliced olives, salsa, shredded cheese, diced onions or cilantro. Spanish rice is also a nice side dish.
Enjoy!