chicken enchiladas
(1 rating)
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A recipe from a family friend... I've been making this since before I knew how to make anything else! Hope you enjoy it as much as my husband and I do.
(1 rating)
yield
4 -6
prep time
20 Min
cook time
35 Min
Ingredients For chicken enchiladas
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1 cancream of chicken soup (large can)
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24 ozsour cream
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1/4 cmilk
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2 candiced green chilies
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1 Tbspdiced jalepenos
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1store-bought rotisserrie chicken
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1 lbpepperjack cheese
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2 cshredded mozzarella cheese
How To Make chicken enchiladas
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1Mix soup, sour cream, milk, chilies, and peppers in a saucepan over medium heat until well mixed.
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2In a 9x13 baking dish, put a thin layer of the sauce, just enough to cover the bottom of the dish. In each tortilla, shredded chicken, pepperjack cheese, 2 tbs of sauce. Lay them side by side in the pan. Fit them together as tight as possible so they don't unroll on their own.
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3When you have fit as many rolls into the baking dish as humanly possible, pour the remaining sauce over everything. Finish it off with the entire 2 cups of mozzarella cheese.
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4Bake at 350 for 30-35 minutes. The sure sign will be bubbly cheese and nice and brown on top. YUMMY.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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