“Roberts” Chicken Enchiladas
1 lb chicken breasts or more - cook at 350 for 1hr, cool, cut in pieces
3-4 green onions, chopped
2 cans cr of chick soup
½ cup milk
1 cup sour cream
2 cups shredded cheese
8 flour tortillas
Sauté the green onions in a little butter, heat soup, milk, sour cream (salt and pepper to taste) then add onions and mix well
Divide sauce in half. Add ½ to chick and mix well. (save other half of sauce for topping)
Place 4 T chicken mix in each tortilla and wrap tightly. Place in deep dish (9x13) pan. Pour remaining sauce over tortilla rolls, spreading evenly and add cheese to top. (use more milk if you want to make a thinner sauce). Cover with foil and bake at 350 for ½ hour (or longer to heat through) serve hot!!
No comments:
Post a Comment