Chicken Enchiladas

Name: Chicken Enchiladas
Ingredients: 1 1/2 lb. chicken breast; 2 cans cream of chicken soup; 1 c. sour cream; 2 (4 oz.) cans mild green chilies; 1 c. sharp Cheddar cheese, shredded; 1/2 c. oil; 1 doz. tortillas; 1 1/2 tsp. onion, minced

8 ingredients

13 steps

Ingredients

1 1/2 lb. chicken breast
2 cans cream of chicken soup
1 c. sour cream
2 (4 oz.) cans mild green chilies
1 c. sharp Cheddar cheese, shredded
1/2 c. oil
1 doz. tortillas
1 1/2 tsp. onion, minced

Directions

1

Simmer chicken breast in seasoned water until tender.
2

Remove skin and bones and cut into bite-size piece.
3

Heat together soup, sour cream, onions and chilies for about 5 minutes.
4

Heat oil in skillet.
5

Soften tortillas in oil and drain on paper towels.
6

Top each softened tortilla with chicken pieces and 2 tablespoons soup mixture.
7

Roll up.
8

Continue this procedure for all tortillas. Arrange in greased baking dish.
9

Pour remaining soup mixture over enchiladas.
10

Top with shredded cheese.
11

Bake at 350° for 30 minutes.
12

Serve hot.
13

Serves 6.