CHICKEN ENCHILADA

By sarey

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Ingredients

CHICKEN BREASTS
2 CANS CREAM OF CHICKEN SOUP
8 OZ CREAM CHEESE
8 OZ SOUR CREAM
1 CAN JALAPENOS
1 PKG FLOUR TORTILLAS
ONION POWDER
1 CAN OLD EL PASO GREEN CHILI SAUCE
1 CAN GREEN CHILIES
SHREDDED CHEESE

Details

Preparation

Step 1

BOIL CHICKEN BREASTS AND CUT IN PIECES, ADD SHREDDED CHEESE, PEPPERS, ONION POWDER. ROLL TOGETHER IN FLOUR TORTILLA AND PUT IN PAN. MIX SOUR CREAM, CREAM CHEESE, GREEN CHILIES AND SAUCE AND CHICKEN SOUP UNTIL SMOOTH. POUR OVER ROLLS AND TOP WITH SHREDDED CHEESE. COVER WITH FOIL AND BAKE AT 350 FOR 45-60 MINUTES.