Mexican - Spanish, Poultry

Chicken Enchiladas

  • 1 1/2 pounds Chicken
  • 26 ounces Cream of chicken soup
  • 1 pint Sour cream
  • 4 ounces Green chilies, chopped
  • 12 Flour tortilla shells
  • 2 cups Cheese, Colby-Jack
  • 1 Onions, chopped
  • 1/4 teaspoon Cumin
  • 1/4 teaspoon Garlic

    • Spread a layer of soup mixture on the bottom of a 9X13 pan. In each tortilla shell, spread soup mixture, top with chicken and cheese and roll up.

    Place in pan. When finished, spread a layer of soup mixture, then top with remaining cheese.

    Bake º 350 for 1/2 hour.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Lola Austin of Rockport, IN. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!