Chicken Enchiladas Recipe
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Category: |
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Ingredients: |
Ingredients: Canned Chicken (3 Large cans-I believe they are 10 oz. cans)
1 can of Cream of Chicken
8 oz. of Sour Cream
1-2 tsp. of Chili Powder
Butter
Tortilla Shells (I buy the bigger shells I think there is 8 in a pack)
1 bag of Shredded Cheddar Cheese
9x13 cake pan
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Directions: |
Directions:Mix cream of chicken and sour cream in a bowl and set aside. Open and drain chicken. In a large sauce pan over medium heat melt some butter (enough to cover the bottom of the pan). Once butter is melted add chili powder.*Keep a close eye on this because it will burn very easily* Next add the chicken and stir. After that add a good sized scoop of the sour cream/cream of chicken mixture to the chicken (this helps so the chicken doesn’t dry out while baking). In the cake pan take some more of the sour cream/cream of chicken mixture and cover the bottom of the pan (this helps so the enchiladas do not stick). This doesn’t take much just enough to cover the pan. Once you have filled the enchiladas and have them in the pan take the remainder of the sour cream/cream of chicken mixture and cover the enchiladas. Next top with the shredded cheese. Bake uncovered at 350 degrees for 25-30 minutes. Let sit 5 minutes after baking… |
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Personal
Notes: |
Personal
Notes: Easy to make and everyone loves these!
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