Chicken Enchiladas
photo by Nimz_
- Ready In:
- 45mins
- Ingredients:
- 8
- Serves:
-
4-6
ingredients
- 3 chicken breasts, cooked and cut into chunks
- 1 (16 ounce) jar green chili salsa (I use Ortega mild)
- 10 3⁄4 ounces cream of chicken soup
- 1 (8 ounce) carton sour cream
- 1 cup monterey jack cheese, shredded
- 1 cup cheddar cheese, shredded
- 1 green onion, chopped (optional)
- flour tortilla
directions
- Mix all ingredients together.
- Spoon into flour tortillas.
- Sprinkle with additional shredded cheese, if desired.
- Bake, covered, at 325 for 20 to 30 minutes.
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Reviews
-
This was one of the best, if not the best Chicken Enchilada recipes I have ever had. I love the combination of flavor and the green salsa made the dish. I used LaCostena Green Mexican Salsa, medium. I hope that is the same thing as the jar green chili salsa, if not it worked beautifully. I made exactly as directed until the end. After 30 minutes I uncovered the dish and sprinkled a Mexican mix of cheese on top and let it cook for about 7 more minutes. Served this with PaulaG's Fresh Salsa Verde. I'm so glad I picked you for PAC. Thanks. Update 10/1/06: I forgot to mention that this makes a huge amount of filling mixture. I only made 5 tortillas and have frozen the rest of the filling for later.
RECIPE SUBMITTED BY
Julie
Springfield, Missouri