Quick and Easy Enchiladas |
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Prep Time: 5 Minutes Cook Time: 7 Minutes |
Ready In: 12 Minutes Servings: 8 |
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This is very easy - not a hot dish - but you can modify it to any desired heat level by adding peppers to it. Ingredients:
1 (10 3/4 ounce) can condensed cream of chicken soup |
1 (7 ounce) can chopped green chilies, drained |
2 cups sour cream |
12 corn tortillas (6 to 7 inch) |
3/4 lb monterey jack cheese, shredded |
2 cups shredded chicken (cooked) |
lettuce |
tomato |
guacamole |
jalapeno |
Directions:
1. In a medium bowl, combine soup, chilies and sour cream. Whisk to blend well.
2. Reserve 1 1/2 cups of mixture. To remaining mixture add the shredded chicken.
3. Spoon 2 to 3 tablespoons at the end of each tortilla. Sprinkle each with about 1 tablespoon cheese. Roll up and arrange seam-side down in a shallow baking dish just large enough to hold the enchiladas in a single layer.
4. Pour the reseve mixture over the enchiladas. Sprinkle remaining cheese on top. Cover the dish with wax paper. Cook on Medium (600 to 700 watt oven) 7 to 10 minutes, until heated through.
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