Chicken Enchiladas
ala KG
4 chicken breast
1 onion, chopped
1 1/2 c. Monterrey jack cheese, shredded
(reserve 1/2 c. for the top)
1 1/2 c. cheddar cheese, shredded
(reserve 1/2 c. for the top)
1 can cream of chicken soup
1 1/2 c. sour cream
1 4 oz. can green chilies, diced
1 c. red or green enchilada sauce
1/2 c. franks red sauce
12-14 tortillas
Brown chicken and onion. Drain. mix in enchilada sauce, franks red sauce and 2 c. of cheese. Fill each tortilla with mixture, roll and place, seam side down, in 9x13 pan or two small pans to freeze. Mix together sour cream, soup, and chilis; pour over top of tortillas. Bake uncovered at 375* for 20-30 minutes. Remove and top with remaining cheese and cook an additional 5 minutes.
ala KG
4 chicken breast
1 onion, chopped
1 1/2 c. Monterrey jack cheese, shredded
(reserve 1/2 c. for the top)
1 1/2 c. cheddar cheese, shredded
(reserve 1/2 c. for the top)
1 can cream of chicken soup
1 1/2 c. sour cream
1 4 oz. can green chilies, diced
1 c. red or green enchilada sauce
1/2 c. franks red sauce
12-14 tortillas
Brown chicken and onion. Drain. mix in enchilada sauce, franks red sauce and 2 c. of cheese. Fill each tortilla with mixture, roll and place, seam side down, in 9x13 pan or two small pans to freeze. Mix together sour cream, soup, and chilis; pour over top of tortillas. Bake uncovered at 375* for 20-30 minutes. Remove and top with remaining cheese and cook an additional 5 minutes.
1 comment:
WoW! You are speedy! Thank you! I am so excited to make these... all of them. Mmmmm... soup sounds SO good right now! If I ever move back to Boise, we are following you guys around on Halloween... sounds like you know how to do it. Super cute pics of the girls.
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