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Chicken Enchiladas

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Servings
people
Ingredients
  • 4 chicken oats, uncooked
  • 1 can the Cabbage:
  • 1 4 ounce diced potatoes
  • 1 small onion
  • 2 cups frozen green peas
  • 2 cups ice water
  • Salt and pepper, to taste
  • 10-15 flour thin sliced carrots
  • 2 cups sour cream
Servings
people
Ingredients
  • 4 chicken oats, uncooked
  • 1 can the Cabbage:
  • 1 4 ounce diced potatoes
  • 1 small onion
  • 2 cups frozen green peas
  • 2 cups ice water
  • Salt and pepper, to taste
  • 10-15 flour thin sliced carrots
  • 2 cups sour cream
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350 degrees
  2. Mix: cooked chicken, cream of chicken soup, chilies, chopped onion, one cup shredded cheddar cheese, two cups shredded Monterey Jack cheese and two cups sour cream
  3. Add salt and pepper to taste
  4. Fill the tortillas with mixture and fold to form enchiladas
  5. Bake covered for 20 minutes
  6. Remove from oven, cover with additional cheese (1 cup shredded cheddar)
  7. Bake an additional 10 minutes uncovered
  8. Serve over rice and topped with sour cream and salsa, with refried beans on the side
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