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Chicken Enchiladas |
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1 can (10 3/4
ounces) cream of chicken soup
1 carton (8 ounces) sour cream
2 cups shredded Monterey Jack cheese, divided
1 ½ cups shredded Cheddar cheese, divided
1 package (1.125 ounce) Williams Chicken Chili
Seasoning
3 cups chopped cooked chicken
6 to 8 flour tortillas (about 8-inches in diameter)
Sliced black olives, chopped green onions, diced tomatoes, sour cream,
guacamole, for garnish, optional
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Combine cream of chicken soup, sour cream, 1 1/2 cups Monterey Jack cheese,
1 cup Cheddar cheese and Williams Chicken Chili Seasoning in a saucepan.
Cook, stirring, over low heat, until cheese is melted. Stir cooked chicken
into soup mixture.
Spray a 9 x 13-inch baking dish with nonstick spray coating. Place ½ cup
sauce in bottom of prepared pan and spread to coat pan evenly. Set aside
about half of soup and chicken mixture for topping. Spoon some of remaining
soup and chicken mixture into center of each tortilla, fold over tortilla
and place in baking dish, seam side down. Pour remaining soup and chicken
mixture over filled tortillas. Top with remaining 1/2 cup Monterey Jack
cheese and remaining 1/2 cup Cheddar cheese. Cover and bake at 375 degrees
35 to 45 minutes. Uncover and bake 5 to 7 minutes. Let stand 5 minutes.
Garnish with sliced olives, chopped green onions, diced tomatoes, sour cream
and guacamole, as desired. Makes 6 to 8 servings. |
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Copyright © 1999-2008 [L & J Products, K. Huntington]. All rights reserved.
Revised:
November 15, 2007
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