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| Photo Taken by Madeline L. |
Ingredients:
Corn or Flour Tortillas
Cooked Chiken (I boil it and shred it)
1/2 small onion minced or dried
1 small can of green chiles (optional)
1 can Cream of Chicken Soup
1/2 small onion minced or dried
1 small can of green chiles (optional)
1 can Cream of Chicken Soup
1 cup of Sour Cream
1 8oz pack of Creem Cheese
Any white cheese
Directions:
Mix shredded chicken with onions, and cream cheese (and green chiles) in one bowl
In another bowl, mix Soup and Sour cream
Fill each shell with chiken mix and roll up.
Place each one in a row into a baking pan until filled.
Pour Sourcream/soup mix all over enchiladas and top with shredded cheese.
Bake in a pre-heated oven set at 350 for 30-min.
3 comments:
I have never made it with cream cheese. I am going to have to make this recipe this week for us for dinner. Yum thanks Angie.
I remember when you made these when we all lived in Provo. I loved them, thanks for the recipe.
actually this is moms recipe and i put onions instead of green chilies dried or fresh
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