Lisa's Chicken Enchiladas Recipe
4 Chicken breast halves (allow one per
10-inch flour tortillas
Monterey Jack or Cheddar cheese
cream of chicken soup
1 cup sour cream
1 sm. can diced green chiles
can Hatch Red Enchilada Sauce
1 sm. onion, diced
chicken breasts in water; drain and cool. After cooled, shred chicken and put in
separate bowl; set aside. In saucepan, combine sauce, soup, sour cream, chiles
and onion to make sauce. Stir over medium heat for 5-10 minutes, or just until
simmering. Heat tortillas in microwave for 30-45 seconds to soften. Place
shredded chicken in tortilla, add some cheese, then a little sauce; roll up.
Place tortillas in lightly greased pan 9x13 or larger baking dish. Pour
enchilada sauce over top. Top with combined cheeses (I used generous amount).
Bake at 350 degrees until bubbly and golden brown. Serve.
of cooking the chicken breasts I use canned chicken. It saves a lot of time.