This recipe was contributed by Flaur (thank you!). She says: It makes a lot, so we usually half it and it is just right for two of us plus some leftovers for lunch!
Flaur's Chicken Enchiladas
2 c. Cooked Chicken, Cubed (We usually boil the chicken in some bouillon but I think the canned stuff would work fine too)
2 cans Cream of Chicken Soup
16 oz. Sour Cream
1 can diced Green Chilies
Grated Cheese
Corn Tortillas
Chopped Green Onions (I never use these)
*Combine cooked chicken, cheese and green onions. Heat soups, sour cream and green chilies until smooth. Put a scoop of chicken mixture and a scoop of sauce into a corn tortilla and roll. Repeat until you run out of filling. Cover tortillas with remaining sauce and cheese and bake at 350 for 35-45 minutes
Cardine says: I was going to post my mom's enchilada recipe this weekend, but I never got around to it. This recipe is actually quite similar to my mom's, so I am especially grateful to Flaur for sending this!
2 comments:
This is similar to my husband's recipe as well, except he uses whole wheat tortillas instead of corn tortillas.
This is just like the chicken enchiladas that we make, except it has brown ground beef instead of chicken. We still call it chicken enchiladas. Go figure!
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