This recipe is so easy, even *I* can't screw it up. Since all of the ingredients are cooked prior to baking, it makes an excellent meal to deliver to someone. Simply prepare the enchiladas, then have the recipient bake for 30 minutes and serve.
1 can cream of chicken soup
1/2 cup sour cream (I use more, because HELLO? can you ever have too much?)
3/4 cup On the Border Salsa
2 cups cubed chicken (I use 3 chicken breasts, shredded)
6-8 flour tortillas (soft taco size)
1/2 cup milk
1 cup shredded Colby jack cheese (I also use WAY more than that. Which is why my bottom is so wide!)
Mix cream of chicken, sour cream, and salsa together, set aside 1/2 cup of this mixture. Add cooked chicken. Spoon mix into tortillas then roll them and place in a WELL greased 9x13 baking dish.
Add milk to the 1/2 cup mix you set aside - is should be runny and kind of lumpy.
Sprinkle the cheese over the rolled tortillas, then pour the milk mixture over the top.
Bake at 350 for 30-40 minutes.
Enjoy! - Rita
No comments:
Post a Comment