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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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My cousin gave me this recipe. I make it once a month at least. It is a hit with Spanish rice and refried beans. Ingredients:
1 lb chicken breast halve |
garlic salt (to taste) |
salt and pepper |
2 chicken bouillon cubes |
2 cans cream of chicken soup |
1 jar picante sauce |
sour cream (i normally add 3 tbsps each step) |
1 cup shredded cheese (cheddar and monterey jack) |
1 package corn tortilla |
Directions:
1. Preheat oven to 350 degrees and grease a 13x9 inch pan with cooking spray.
2. Boil chicken with the bouillon, garlic salt, salt and pepper.
3. When done, remove to separate bowl and bone and shred into strips.
4. Add 1 can of cream of chicken soup, 1/2 jar picante sauce, sour cream (to taste), and 3-4 tbsps of chicken broth.
5. Dip tortillas in broth and fill with chicken mixture, roll and place seam side down in greased baking pan.
6. When all are filled, mix remaining soup, picante sauce, and sour cream together, pour over enchiladas.
7. Top with cheese and bake for 15-20 minutes until cheese is melted and everything is bubbly.
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