| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Tex-Mex |
Main dish, Tex-mex |
4 |
Servings |
INGREDIENTS
| 3 |
|
Cream of chicken soup |
| 2 |
c |
Sour cream |
| 8 |
oz |
Green chilis, chopped |
| 1/2 |
t |
Salt |
| 4 |
|
Chicken breasts, Cooked |
|
|
And s |
| 1 |
|
Corn tortillas, pkg. |
| 2 |
c |
Longhorn cheese, Grated |
| 1 |
|
Onion, Chopped real fine |
|
|
Medi |
INSTRUCTIONS
Heat soup, green chilis, sour cream, and salt on low heat until warm
(5-7 minutes). Stir constantly. Soft-fry tortillas and dry on paper
towels. Fill each tortilla with chicken, a few onions, cheese, and
sauce. Roll the tortilla; lay in baking dish. Cover all tortillas with
the remaining sauce and lots of cheese. Bake at 350 degrees for 30
minutes, or until middle bubbles. Extra green chilis may be added if
enchiladas aren't spicy enough. Recipe By : From:
Dscollin@aol.Com Date: Thu, 16 Feb 1995 15:20:37 -0500
File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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