Here’s a mildly spicy, scrumptious dinner that can be whipped up in about twenty minutes.
Ingredients:
2-3 chicken breasts, chopped
1 can cream of chicken soup
1/2 pint sour cream
1 small can diced green chilies
1/2 to 1 cup shredded cheese (cheddar, Monterrey Jack, Mozzarella, etc)
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Cook chicken breast thoroughly. Meanwhile, combine the remaining ingredients, saving a third of the cheese to top the enchiladas.
Add a fourth of the mixture to the chicken. Spoon along the length of tortillas and place in a casserole dish, seam side down.
Spoon the remaining sauce mixture over the top and sprinkle with remaining cheese. Place in oven at 350F until hot.
Enjoy!
My entry into The DIY Dreamer… From Dream To Reality sponsored by Appliances Online and their best Range Cookers.
5 Responses
We have a recipe that is just like this except instead of sour cream we use a block of cream cheese. It's wonderful! I'll have to try it with sour cream since we always seem to have that on hand. =)
Ooo, I bet that's good! I love that sour cream and cream cheese are so interchangeable but give each dish a slightly different flavor. Thanks for the tip!
I definitely would LOVE to have some right now… looks yummy!
Thanks so much for sharing this at The DIY Dreamer.. From Dream To Reality!
Thank you for visiting and following! I'd love to share the recipe and will head over to your blog. Thanks for the invitation!
Thanks very much for linking in to Food on Friday. And a big thank you for following Carole's Chatter
Have a super week.