Wednesday, October 22, 2008

Sour Cream Chicken Enchiladas

In the bag:
1 medium onion (1/2 c. dehydrated)
1 can mild green chiles, diced
1 c. cream of chicken soup
1 can green enchilada sauce
1 pkg. flour tortillas

From the kitchen:
1 c. sour cream
1-2 c. monterey jack cheese
4 chicken breasts, cooked and diced
1/2 c. cheddar cheese

Mix together the chicken, soup, enchilada sauce, sour cream, and grated monterey jack cheese. Fill tortillas and lay in a 9x13 inch pan. Cover enchiladas with left over sauce and sprinkle with cheddar cheese. Bake at 375 degrees for 30 minutes until bubbly.

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