I have tried many chicken enchilada recipes, but I always come back to this one from my sister. Enjoy!
1 small onion, chopped
1 can cream of chicken soup
1 can diced tomatoes and green chilies (or diced tomatoes, plus canned green chilies to taste)
1 cup sour cream
1 cup cheddar cheese (divided)
1 cup mozzarella cheese (divided)
2 cups cubed, cooked chicken
2 cups white rice
10-12 burrito sized, flour tortillas
Saute onion, remove from heat and mix with soup, tomatoes and green chilies, sour cream and 3/4 cup of each cheese, reserving the rest for topping. Spread a small amount of the soup mixture on the bottom of a 9x13 inch pan. Spread a layer of the soup mixture on each tortilla, top with chicken and rice. Roll up and place in pan. Cover with remaining soup mixture and remaining cheese.
Bake uncovered at 350 degrees for 20-25 minutes, until heated through and the cheese is melted.
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