Friday, October 29, 2010

Shalene’s Chicken Enchiladas

1 lb of cooked chicken

2 cans cream of chicken soup

8 oz. of sour cream

1 can of green chilis

Sautéed onions with garlic salt

Grated cheese (mozzarella)

Tortillas

Mix all ingredients together. Grease the pan and put small amount of mixture in the bottom of the pan and fill the tortillas to desired amount.

Cook at 350 for 30 minutes.

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