| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Tex-Mex |
Main dish, Tex-mex |
4 |
Servings |
INGREDIENTS
| 3 |
cn |
Cream of chicken soup |
| 2 |
c |
Sour cream |
| 8 |
oz |
Green chilis — chopped |
| 1/2 |
ts |
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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