chicken enchiladas

How To Make chicken enchiladas

• 1

  Boil Chicken breasts in pot approx. 35 -40 mins. Or until done. When done, cool in frig or freezer, until you can touch.
• 2

  Soften tortillas in hot oil in shallow pan, one at a time, draining on paper towels
• 3

  Saute onion and bell pepper in hot oil till soft, 10 mins. Or so.
• 4

  Mix onion, bell pepper, crm.of mushroom, crm.of chicken, sour cream , garlic and chili powder in large bowl.
• 5

  Shread or chop chicken and add to bowl.
• 6

  Fill tortillas with approx. 3 T. chicken filling and approx. 1 T. of cheese, roll and place in a greased or sprayed 9 x 11 glass baking dish. Usually makes more than will fit in dish, use another dish.
• 7

  Cover all enchiladas in pan(s) completely with left over chicken filling (should be approx 2 cups left), and remainder of cheese.
• 8

  Cover with Foil and Bake at 375 degrees for 45 minutes
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