Chicken-Cheese enchiladas
List of Ingredients
1(6 1/2 ounce) Swanson canned chicken
12 soft corn tortillas
3 Tablespoons vegetable oil
1 pound grated cheddar cheese
4 ounces chopped green chilis (I substituted 4 packages of Taco Bell mild sauce)
6 green onions, chopped (include 2-3 inches of the stem)
1-8 ounce can cream of chicken soup
8 ounce sour creamRecipe
Pre-heat oven to 350 degrees and prepare a 9x13 baking dish.
Soft fry the corn tortillas in a heavy skillet with the warmed vegetable oil over medium-high heat, draining the tortillas of excess oil as you go. Place a portion of the cheese and chicken in each of the corn tortillas and roll them up; fasten with a toothpick and reserve.
In a medium saucepan over high heat combine the green chilis, onions and soup. When warm and bubblly, pour a bit of the sauce in the bottom of the baking dish and place the reserved tortillas on top of the sauce. Try to place the tortillas in the baking dish with the toothpick point up for easy before serving. Sprinkle the top of the enchiladas with the rest of the cheese and bake for about 20-30 minutes or till the sauce is bubbly.
Serve tortillas with a dab of sour cream and a sprinkling of green onions if desired. Serves 6
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