STEPH'S CHICKEN ENCHILADAS
Steps:
- Cook chicken in 1 cup water until done. (Save juice if you are going to use it to make rice.) Cut chicken into small pieces, then shred. Add next 10 ingredients.
- Spray the bottom of a 9x13 baking pan. Heat tortillas in the microwave in a tortilla warmer (this prevents the tortillas from spilling when you are rolling them in the filling). Put some filling in a tortilla, sprinkle with a small amount of cheddar cheese, and roll up tightly. Lay side by side in the baking pan until you can't fit anymore.
- Mix the cream of chicken soup with the sour cream and pour over the enchiladas. Take a small spoon and push some of the sauce in between each tortilla. Cover with grated cheddar cheese.
- Bake at 350°F for 35 minutes.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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