05 January, 2010

Chicken Enchiladas

12-16 Flour Tortillas
1 lb. Sour Cream
1 lrg. can Cream of Chicken Soup
1 lb. Grated Cheddar Cheese, divided
1-1/2 lbs. Boneless Chicken Breasts
Desired Toppings

Boil chicken breasts for about 7-9 minutes, or until cooked through. Cut chicken in cubes and stir together sour cream, cream of chicken soup, and half of grated cheese. Mix well.

Place by large tablespoonfulls onto flour tortillas. Wrap each and place in a greased casserole dish.
Heat oven to 350 degrees and bake for 25 minutes. Take out and place remaining cheese over top of the tortillas and bake for another 5 minutes.

Place on desired toppings. Ideas: Tomato, Olives, Sour Cream, Salsa, Ranch.

*This makes quite a bit so if your family is not a fan of left overs only use half of mixture and freeze in an airtight container for another night. The picture above is from my frozen batch. I often make double of meals and serve 3-6 weeks later when I have some busy days or nights and unable to make a meal for my family. It tastes just as yummy as if I had made it that night!

1 comment:

  1. Thank you so much for the Kreative Blog Award! I really appreciate it!