Meals Matter

Print Recipe: 4x6  | Full Page Add to Meal Planner Add to Cookbook Add to Shopping List Read/Add Comments

Contributed By: kgobel
debbie

Ingredients

3 cups Cooked chicken(diced)

1 can Cream of mushroom soup

1 8oz. Sour cream

2 Small cans chopped green chilies

1 Small can green enchilada sauce

3 cups Shredded monterey jack cheese

12 -20 corn tortillas (lightly fried)

Preparation

Fry your tortillas and set aside on paper towel. Spray your 9x13 pan lightly. Mix the soup, courcream, green chilies and sauce in a bowl large enouh to dip the tortillas in. Dip your tortilla one at a time (both sides generously) and set in the dish. Add the chicken and sprinkle some cheese. Roll it up and continue until you have your pan full. YOu can push them together to add more. Spread remaining mixture on top and cover with cheese. Cover with foil and bake for 30 minutes at 325.

Cook's Notes

can substitute sour cream for cream cheese for thicker sauce. Use pampered chef stoneware.

Rate This Recipe

Scroll over the empty stars to rate.   1 rating   Add a Recipe Comment