Wednesday, January 12, 2011

Sour cream enchiladas, rice, and green beans

I grew up having this dinner all the time. It's one of my favorites. And so easy!

Sour Cream Enchiladas
2 cans cream of chicken soup
16 oz sour cream
1/2 - 1 can diced green chilies

Mix together. Divide in 1/2.
Add 2 chicken breast (or equivalent), cooked and diced. To 1/2 of sauce mixture.
Warm 12 corn tortillas in oil and dry with paper towels. Spoon chicken mixture into tortillas, roll and place in a greased 9x13 pan. Top with remaining sauce and grated cheddar cheese. Bake at 350 for 30 or until warmed through.

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