Tuesday, July 28, 2009

Red or white Chicken Enchiladas

I double or Quadruple this, because the middle is the same for each ...I sometimes will quadruple the recipe and do half and half and freeze them...
cook one hour instead of half an hour for thawed at 350.

What you will need….

8 Flour Tortilla’s
4 0r 5 Chicken Breasts
2lbs Shredded Colby jack cheese
8 oz. tub of sour cream
1 can chopped olives
6 green onions (optional) Chopped
(For Red Enchilada’s)
1 large can & 1 small can
Red Enchilada sauce
(Or for White Enchiladas)
1 Large can
Cream of Mushroom Soup
Mix with one full can water
1 large mixing bowl
1 greased 9x13 Pan

Crock-pot Chicken and shred, or boil the chicken and chop, mix cheese(reserve some cheese to sprinkle on top), sour cream, green onions and chopped olives.
Use chicken mixture to fill flour tortilla's and roll up and put ends down in a glass or metal pan. Pour Sauce (red or white) over top and sprinkle with remaining cheese and olives.

Bake at 350 for 30 minutes, or until cheese is melted.

Serve with Green Salad,
Chips & Salsa

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