Chicken enchiladas

About 18 6-inch small tortilla shells 2 cups cooked, shredded chicken
Norwalk Reflector Staff
Jul 24, 2010

 

About 18 6-inch small tortilla shells

2 cups cooked, shredded chicken

1 tablespoon chili powder

1 small onion

Jalapenos to taste (optional)

1 cup shredded Cheddar cheese

1 cup shredded Monterey Jack cheese (mixed together)

2/3 cup sour cream

1 can green chilies

2 cans cream of chicken soup Cook or grill chicken and shred it. (The cook prefers grilling.) Mix chicken with onion, 1/2 cup cheese and chili powder. Mix sour cream, cream of chicken soup and green chilies together in a separate pan and simmer on low until smooth.

Cover bottom of 9-inch by 13-inch (or similar) pan with a little sauce. Save most of the sauce for the top of the tortillas. Add a scoop of the sauce with the chicken mixture and wrap inside of tortillas.

Place in pan. Top with the remaining sauce.

Cover with cheese. Bake at 350 degrees for 20 to 25 minutes.