Tuesday, September 23, 2008

Becky's Sour Cream Enchiladas

3 cans chopped green chilies
2 lbs grated cheese
1 pint sour cream
½ onion, grated
2 dozen corn tortillas
8 chicken breasts

1. Cook chicken, cool and shred. Mix soup, chilies and sour cream over low heat. Grate cheese and dice onions. Heat tortillas in pan of hot water until soft (one at a time and drain on paper towel. Put in 9x13” pans and pour soup and sour cream mixture over enchiladas

2. Sprinkle a little cheese and onions on top. Put in oven and heat at 450’ for 10-15 minutes or until hot. Makes approximately 24 enchiladas.

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