Ingredients:
6-8 chicken breasts boneless and skinless
1 large or two small containers of sour cream
3 cans of cream of chicken soup
1 lg. onion diced
3 cans of diced green chile
2-3 lbs of shredded cheddar cheese (or a mixture of cheeses)
Large package of flour tortillas (I use whatever size is going to fit the pan I'm going to bake in)
6-8 chicken breasts boneless and skinless
1 large or two small containers of sour cream
3 cans of cream of chicken soup
1 lg. onion diced
3 cans of diced green chile
2-3 lbs of shredded cheddar cheese (or a mixture of cheeses)
Large package of flour tortillas (I use whatever size is going to fit the pan I'm going to bake in)
Directions:
- Boil the chicken breasts until done
- Dice chicken into bite size pieces and set aside to cool (retain the chicken broth for making soup later)
- In a large mixing bowl combine sour cream, chicken soup, onion and chile
- Place several tablespoons of the mixture on a tortilla and fold in thirds
- Place seam side down in a pan that has been sprayed with non-stick cooking spray
- Top with shredded cheese
- Bake at 400 for 20-30 minutes, until cheese is melted
Helpful hints:
- This recipe makes a large amount of enchiladas, althought the size tortilla you use will determine how many you will have
- I use a half/steam table tray or a 15x9 inch casserole dish. If I'm making this to give away I use the throw away baking pans 13x9.
- This can be partially cooked then frozen, for gifts, or Fast Sunday.
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