0 Picture
Ingredients
- 2 lb Chicken (Boneless-Skinless Breast)
- 1 Onion
- 1 Carrot
- 2 Stalks Celery
- Salt
- Garlic Powder
- 2 Cans Cream Of Chicken Soup
- 1 Can Green Chilies, Chopped
- 8-oz Sour Cream
- Colby Cheese
- Tortillas (Corn Or Flour)
- Vegetable Oil
Details
Preparation
Step 1
Poach chicken in large stockpot with onion, carrot, celery, salt and garlic until tender. Cool and chop.
Heat soup and chilies over medium-high heat until mixture bubbles, stirring constantly. Remove from heat; add sour cream and chicken. Mix
well.
Heat tortillas in a small amount of hot oil just to soften. Spray a 9x13 pan with nonstick spray. Spoon a small amount of filling mixture into bottom of pan. Begin rolling enchiladas by spooning a medium amount of filling down the center of one of the tortillas. Top filling with cheese and roll up tightly.
When pan is full of rolled tortillas, top with remaining filling.
Cover and bake at 350F for 30 to 45 minutes.
Uncover and top with cheese return to oven until melted and bubbling.
*Any cooked or canned chicken can be used in place of the poached chicken. Just remember; the more flavor the better the enchiladas.
Review this recipe