Chicken Enchiladas Recipe
Ingredients
2 small cans boned chicken, or any leftover chicken or turkey
2 cup Longhorn cheese, shredded
Corn tortillas
Picante sauce or green chiles
8 oz. sour cream
2 cans cream of chicken soup
How to make Chicken Enchiladas
Preheat oven to 350°.Fry the tortillas in a little oil until soft, drain on paper towels.
Heat together soup, sour cream and picante sauce (start with 1 tablespoon of picante sauce and add more if desired).
Fill the drained tortillas with shredded cheese and chicken.
Roll and place in 13 x 9-inch baking dish.
Cover with picante sauce and any leftover cheese.
Bake 30 minutes.
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Chicken Enchiladas
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