cheesy chicken enchiladas
3 largechicken breasts, cooked and shredded
3 can(s)condensed cream of chicken soup
2 ccheddar cheese, shredded
1 1/2 cmonterey jack cheese, shredded
1 csour cream
1 can(s)chopped green chillies
1 mediumonion, chopped
1/2 tspsalt and pepper
MIX ABOVE INGREDIENTS TOGETHER
1 pkgburrito size tortillas (8 pk)
1 Lg can(s)enchilada sauce, green or red (your preference)
How to Make cheesy chicken enchiladas
- If you want to make this into a dip for tortilla chips, then take top ingredients and put it in crock pot until all cheese is melted.
- Preheat oven to 375. If making enchiladas, spread some filling to cover bottom of 9 x 13 casserole dish cover with 1/2 cup of enchilada sauce. Fill tortillas with filling and line up in casserole dish. Cover with remaining enchilada sauce. Bake for hour covered with aluminum foil.
- Wait for at least 15 mins before serving because extremely hot.
- some serving options: Extra cheese sprinkled on top.
Salsa, extra enchilada sauce, guacamole, side of rice and beans.