White Chicken Enchiladas
1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup
1 C chopped onion
2 C Sour Cream
12 Tortillas
4 C cooked chopped Chicken
2 C shredded Cheese
Mix everything but the tortillas. Fill tortillas with chicken and cheese mixture and place in a pan. (you can freeze them in a large ziplock bag instead). Cover. Bake (thaw before baking) 60 minutes at 350 degrees. Uncover- optional: top with extra cheese. Bake an additional 5-10 minutes. Serve with your favorite mexican sides (beans, rice, lettuce, salsa, sour cream, etc.).
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