This recipe I got from my sister Sara. I made it once up at the farm and Ammon liked them. I get asked the recipe a lot so here it is.
INGREDIENTS (Nutrition)
4 skinless, boneless chicken breast halves
garlic salt to taste
20 flour tortillas or corn if you prefer
1 (16 ounce) package shredded Cheddar cheese
1 can green chilies
1 small can jalapenos
1 can of cream of mushroom soup
1 (8 ounce) container sour cream
DIRECTIONS
1. Steam the chicken 25 minutes, or until juices run clear. Drain, cool, and shred.
2. Blend with a blender or a food processor the sour cream, chillies, jalapenos and mushroom soup together.
3. Preheat oven to 350 degrees F (175 degrees C). Get a medium baking dish out and spread 1/ 4 of the green chillie sauce on the bottom.
4. Fill each tortilla with equal amounts of chicken and cheese, reserving 1/4 cup cheese for topping. Add a spoon full of the green chillie sauce too. Then roll tortillas to form enchiladas. You can place a toothpick in to hold them together. Arrange enchiladas in the prepared baking dish. Cover with the enchilada sauce.
5. Bake enchiladas 30 minutes in the preheated oven. Top with reserved cheese, and continue baking 5 minutes, until cheese is melted.
Posted by Bell's at 10:47 AM 0 comments
Labels: main dish, Mexican
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