Friday, February 20, 2015

Chicken Enchiladas

This is my favorite Mexican casserole that I have made many times. Very easy and tastes so good. So creamy and just the perfect hotness to it. Going to have to make this soon! Enjoy!

Chicken Enchiladas
12 Flour tortillas
3 c. Diced chicken
1 Large onion, chopped
8 oz. Sour Cream
10 oz. Can Cream of chicken soup
1/2 t. Garlic salt
1/2 c. Butter, melted
(2) 4 oz. Cans chopped green chilies
2 c. Milk
8 oz. Monterey Jack cheese, shredded
1/2 t. Cumin

Preheat oven to 350 degrees. Saute onion, chicken, 4 oz. chilies in butter, season with cumin and garlic salt. Put 1/12 of chicken mixture into each tortilla. Roll tacos and place seam side down in greased pan. Combine soup, milk, 4 oz. chilies, sour cream and pour over tacos. Bake until hot and bubbly 20-30 minutes. Top with grated cheese and cook until cheese melts

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