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CHICKEN ENCHILADAS 2 cans cream of chicken soup 1/2 pt. sour cream 1/2 c. chopped green chilies 1/2 tsp. salt 1/2 tsp. pepper 2 1/2 c. Longhorn cheese 1 doz. corn tortillas Mix cream of chicken soup with sour cream, green chilies, salt and pepper. Stir until smooth and set aside. Grate and set aside cheese. Cook corn tortillas in heavy pan, containing heated cooking oil. On each tortilla, place chicken that has been cooked and cut into small cubes or shredded, grated cheese and 1 teaspoon sauce, then roll. Place the rolled tortillas side by side in shallow baking dish, then pour remaining sauce on top and bake 30 minutes in 350 degrees oven. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |