Chicken Enchiladas
3 chicken breasts, cooked and shredded
8 oz sour cream
2 cans cream of chicken soup
½ cube butter
1 sm can diced green chilies
1 cup grated cheddar cheese
1 cup grated Monterey Jack cheese
1pkg flour tortillas
Melt butter in sauce pan. Mix in every thing but cheese and chicken. Cook. Add ¾ cup of each cheese into sauce. Cook just until cheese melts. Reserve 1 cup of sauce. Add chicken to the sauce in pan. Spoon chicken mixture into shells, roll up and place in 9x13 pan. Spoon reserved sauce over shells and sprinkle with remaining cheese. Bake at 350 for 20-30 minutes.
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