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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 30 |
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Don't know if it really qualifies as quick, though. Quick Chicken Enchiladas by Triney K. Ingredients:
1 (10 1/2 ounce) can cream of mushroom soup |
1 (10 1/2 ounce) can cream of chicken soup |
1 (10 ounce) can green enchilada sauce |
1 (8 ounce) sour cream |
1/2 cup water |
1 chicken bouillon cube |
1 1/2 cups mexican blend grated cheese |
1 (22 1/2 ounce) box jose ole chicken taquitos (corn or flour) |
1/3 cup green onion (optional) |
1 (2 1/4 ounce) can sliced black olives (optional) |
Directions:
1. Preheat oven to 375°F Melt bouillon cube in 1/2 cup water set aside. Mix soups, enchilada sauce, and sour cream together in a medium-size bowl, then add water mix, set aside. Lightly grease bottom of 11x9x2-inch pan add 1/4 of sauce, layer Taquitos, 1/2 cheese, 1/2 onions, top with remaining sauce. Bake covered for 50 minutes until heated through. Last 5 minutes of baking, top with remaining cheese and cook uncovered until cheese is melted. Garnish with remainder of green onion and black olives.
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