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Friday, October 3, 2008

Nancy's Chicken Enchiladas

I actually made this layered, like a lasagna, because it was easier than rolling the tortillas up, and it's what Nancy suggested. This is SUPER EASY and very good.

2 cans cream of mushroom soup
1 cup sour cream
2 cans green chiles
garlic power to taste
salt and pepper to taste
chicken (I used 2 chicken breasts, boiled and then diced.)
corn tortillas
grated cheese (I used colby jack and filled in with cheddar)

Mix the first 6 lines of the ingredients together. Layer a 9/13" pan, first with chicken mixture, then tortillas, then cheese, and repeat. Top with cheese. Bake at 350 until hot, and cheese is melted.
Elliot and I decided that this would be especially good with some extra sour cream,chopped tomatoes or salsa, olives, and shredded lettuce on the side (and whatever else you enjoy...guacamole, etc.)

1 comment:

April said...

Actually, I found it easier the second time to layer the cheese on the chicken/soup mixture and then tortillas. Spreads more easily. Then just do cheese on top no matter where you end up.