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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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A good family friend made these for a Christmas gathering when we lived in eastern AZ. It's one of a handful of enchilada recipes I usually make. They also freeze very well. Yield is approximate. Ingredients:
4 chicken breasts, cooked and shredded |
1 (16 ounce) can refried beans |
1 (1 1/2 ounce) package taco seasoning |
1 (11 3/4 ounce) can cream of chicken soup |
16 ounces sour cream |
10 flour tortillas |
Directions:
1. Mix together chicken breasts, refried beans and taco seasoning.
2. Mix together: cream of chicken soup and sour cream.
3. Spread chicken mixture down middle of tortilla, then soup then grated cheddar cheese.
4. Roll up and put in greased 9 x 13 pan.
5. Spread leftover soup over top, and then sprinkle with grated cheese.
6. Bake, uncovered at 350 degrees for 30 minutes.
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