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creamy Chicken Enchiladas 8 Corn Tortillas
2 Cups Jack Cheese, Grated
6 Green Onions, Chopped
2 (10 3/4 Ounce) Cans Condensed Cream Of Chicken Soup
8 Ounces Sour Cream
1 (4 Ounce) Can Chopped Green Chiles
1/2 Teaspoon Salt
1 Tablespoon Oil, For Frying
4 Chicken Breasts, Cooked And Cubed preheat Oven To 350 Degrees F. in A Medium Saucepan Heat Chicken Soup, Sour Cream, Chiles And Salt Until Hot. Add Cubed Chicken To The Sauce. fry Tortillas In A Small Amount Of Hot Oil For About 5 Seconds Each Until Soft. On Each Tortilla Place 1/4 Cup Cheese, Some Onion And About 2 Tablespoons Sauce. Roll And Place Seam Side Down In A 2-quart Casserole Dish. Pour Remaining Sauce Over The Top, Covering Well. Bake For 20 To 30 Minutes At 350 Degrees F. |
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