Monday, July 23, 2007

Sour Cream Chicken Enchalidas

These are one of my favs to make on a quick night when I am being lazy but still need to feed the family.

1 Rotisserie Chicken shredded
1 large can Green Enchilada Sauce
1 can Cream of Chicken
1 pint of Sour Cream
1 bag of Shredded Mexican Cheese or Cheddar
Flour or Corn Tortillas
9x13 pan coated with Pam

Combine the Cream of Chicken, Enchilada Sauce, and Sour Cream. Lightly cover the bottom of a 9x13 with mixture. Then add the Shredded Chicken and as much cheese as you like mixing it together until well combined. Place this mixture into the Tortillas and roll them like burritos. When the pan it full take remaining mixture and spread over the top. Bake and Enjoy! 350* for 15-25 minutes or until hot.

You can also use 2-3 Chicken boobs that have been boiled/Cooked or canned chicken.

1 comment:

Kim said...

Thanks Gina!!!