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    Stampede Chicken Enchiladas


    Source of Recipe


    unknown


    List of Ingredients


    • 3 c. shredded cooked chicken
    • 1 can chopped green chiles
    • 1 can green chile salsa
    • 1 onion minced
    • 6 chix boullion cubes
    • 1 carton whipping cream
    • 10 corn tortillas
    • 1 pkg jack cheese
    • 8 oz sour cream


    Instructions


    1. Heat oven to 350 degrees. Combine chix, green chiles, salsa and onion in sauce pan. Place boullion, 1/2 tsp. salt and cream in sauce pan and heat until boullion dissoves, but do not boil. Drain. Dip each tortilla into sauce pan with cream and coat each side. Fill each tortilla with chix mix. Roll and place seam side down in greased 13 x 9 inch pan. Pour remaining cream over enchiladas and sprinkle with cheese. Bake 30 -35 mins.


 

 

 

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