By Tallie in Pacific NW on April 06, 2011
"From Tasteofhome.com Aug/Sept 2009...too EZ to pass up mom!"
Serving Size: 1 (175 g)
Servings Per Recipe: 10
"I have made this whenever I have leftover chicken and don't want to roll enchiladas. Very easy to throw together."
"The ease of this recipe is spot on! My grocery store didn't have a rotisserie chicken at 7 am so I used 4 roasted chicken breasts. Since the breasts were roasted bone-in and didn't have any seasoning, I had to change up the steps of the recipe. I shredded the chicken and mixed it with 2 cups of sour cream. To that I added 1 T of chili powder and 1 T of minced garlic. I then followed the directions by having my first layer be the chicken mixture, then enchilada sauce, tortillas and cheese. Repeat. We put out a "taco topping" bar so everyone could add their favorites: diced onion, tomato, avocado, olives, etc. A little bit of Recipe #217809 and it was perfect! Thanks for sharing! ***Made for Spring PAC 2013***"
"Super easy put together. Very minimal ingredients. An easy dinner. Thanks for posting."