Wednesday, October 1, 2008

Mom's Chicken Enchiladas



Thank you momma! She made these for us all growing up, and we loved them. They are a perfect pantry meal. I always have these ingredients and can throw this meal together in a flash.

Mom’s Chicken Enchiladas
Printable Version

2 boneless, skinless chicken breasts cooked and shredded
6 flour tortillas (or corn tortillas to be GF)
7 oz. Cream of Chicken soup (or Healthy Valley Organic Cream of Chicken to be GF)
10 oz. sour cream
2 tsp. cumin
1 4 oz. can green chilies
1 small white onion, minced
1 cup mozzarella
1 cup cheddar

Preheat oven to 375 degrees. Mix soup, sour cream, cumin, green chilies, and onion. Cover the bottom of an 8x8 dish with about 1/8 cup soup mixture. Place about 1/4 cup chicken in a single tortilla, top with 3 Tbs. mozzarella and 1/8 cup of soup mixture. Roll tortilla with crease side down. Repeat with remaining tortillas. Top with extra soup mixture and cheddar cheese. Bake for 20-30 minutes.

Recipe from Momma
Makes 6 enchiladas


1 comment:

Elizabeth Knudsen said...

I have a recipe very similar to this one and I love it. In fact, we just had them the other night. It is great that you can find GF products to substitute so you can still have foods that you know and love!