Chicken Enchiladas



4-5 Chicken breast, cooked & cubed
8 oz. sour cream'1/2 tsp. garlic powder
1/2 tsp. chili powder
4 oz. can chopped green Chilies
1 cup shredded Monterrey Jack Cheese
1 package flour tortillas

On stove top, mix together
1 can cream of chicken soup
1 small can evaporated milk
3/4 cup chicken broth


Mix all of main ingredients together and place approx. 1/4 cup filling intoeach tortilla, roll and place seam down in a greased or sprayed 9x13 pan.

Heat on low until well combined and nice and hot. Be careful or it will scorch and ruin it. Pour over tortillas, top with additional 1-2 cups Monterrey jack cheese. (I find it is better to not add the cheese until the last 5 minutes or it tends to brown and get crispy.)
Bake uncovered for 25 minutes at 350 degrees.
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