Tuesday, February 17, 2009

Chicken enchiladas


2 cans cream of mushroom soup
2 cans cream of chicken soup
½ can enchilada sauce (red)
1 small container of sour cream
1 cup cheddar cheese

Take 1/3 of filling and set aside for topping

Add 1 pound cooked diced chicken to the 2/3 mixture. Spoon into tortillas (usually makes 18 or so depending on how generous the spoonfuls are!). Put some filling from the “aside” bowl in pan (usually I use 2 pans). Place tortillas in pan(s) and top with the “aside” filling. Add more cheese to the top and the rest of the red enchilada sauce if you want more spice!

Bake for 30 minutes at 350 and serve with rice.