1 chole chicken, cooked and broken into small pieces
1 pt. cour cream
1 can cream of chicken soup
2 doz. flour tortillas
1 small can chopped green chilis
2 c. cheddar or monteray jack cheese, grated
Instructions
Blend sour cream, soup and chilis. Reserve 1/3 of this mixture. To remaining 2/3 add chicken and 1 cup of cheese. Put a couple of spoonfuls of mixture into each tortilla and roll. Place in greased pan. Spoon 1/3 remaining mixture over tortillas and top with remaining cheese. Bake at 325 for 30-45 minutes until warm and bubbly but not crisp. 15 covered, 20 uncovered.
Serving
Suggestions
Spanish rice, corn, chips, guacamole and extra sour cream and salsa to top
Originally Submitted
12/5/2008
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