Wednesday, February 9, 2011

Chicken Enchiladas

These are my family's favorite because they have no
mysterious, yucky, green things in them.
(I condsider this a bonus because it saves everyone from losing their appetite
because your five year old will not annouces there is a booger in his food.)

What you will need:
2 lg. or 3 sm. chicken breasts
10 flour tortilla shells
16 oz. Sour cream
2 sm. cans Cream of chicken soup
Olives
Chedder cheese
1 can red enchilada sauce (optional)

*Cook chicken using whichever method you prefer. I like to put it in the crockpot with some water and chicken boullion because it stays really moist and juicy. I usually add some salt and pepper and a little bit of garlic powder as well just for more flavor. If you are in a hurry you can just pan fry it but it may become more dry.
*Mix together sour cream and soup.
*Slice Olives
*Spread a small amount of soup in the bottom of a 9X13 (so they don't stick).
*Put a spoonful of soup on totilla, then a scoop of chicken, a few olives, and a generous amount of shredded cheese. Plenty of cheese is key!
*Roll up and place in the casserole dish. I can usually only fit 5 per pan so you may need two pans. Or if you choose to half the recipe do one pan of 5.
*Cover with the remainder of the soup.
*Pour the can of red sauce over the top if desired. I think the red sauce just
"gives it a little somethin' extra" (name that movie).
*Cover with plenty more cheese.
*Cover with tinfoil and bake at 350 degrees for 30 min. or until soup is bubbly.


3 comments:

Dave and Linds said...

yay! now i know what to cook for dinner tonight!! thanks :) i am your newest follower!

Debbie said...

Chicken Enchiladas are so yummy and easy. Have you ever melted in some cream cheese into the chicken. It taste so great. We love them that way. Tks Howe girls for all the great recipes.

Kim said...

Mmmmmm..... Enchies.....