3-4 boneless chicken
breasts
1 can chili peppers
1 8oz. sour cream
1 small can rotel tomatoes
1 16 oz. package of
shredded mexican cheese
1 8 oz. cream of chicken
soup
12 tortillas
3 cans enchilada sauce
Mix shredded chicken, chili
peppers, sour cream, rotele tomatoes, 1/2 pkg. shredded cheese, and cream of
chicken soup in a bowl. Stuff the tortillas, roll them, and place them in
a baking dish. Cover with enchilada sauce and spread remaining cheese.
Cook in oven at 350 for 45 minutes.
Subscribe to:
Post Comments (Atom)
Cornbread Dressing (Thanksgiving Style)
I think my mom inherited my Gran's innate aptitude for Thanksgiving goodness. This is their recipe, and the ultimate comfort food. A sou...
-
INGREDIENTS 1 1/2 cups butter, softened 2 cups white sugar 1 cup powdered sugar ½ zest of one lemon (or 1 T lemon juice) 4 eggs 2 te... -
3 cups peeled, finely chopped apples 2 cups sugar 1 cup oil 3 large eggs 2 teaspoons vanilla 3 cups all-purpose flour 2 teaspoons gr... -
1 stick margarine 1 box light brown sugar 3 eggs 2 cups self-rising flour 1 tsp. vanilla 1 cup pecans Grease & flour ...
No comments:
Post a Comment