courtesy of Megan Royall
2 T Margarine
1 large Onion
1 (4oz) can Mushrooms
1 can Cream of Chicken Soup
1 C sour cream
1 (4oz) can diced green chiles
1 t chili powder
4 oz Mozzarella cheese, grated
8 oz Montery Jack Cheese, grated
3 Whole Chicken Breasts, cooked and chopped
12 Flour Tortillas
Saute Onion and mushrooms in margarine. Add soup, sour cream, chilies and chili powder, mix well. Stir chicken and cheese in until cheese as melted. Grease 9x13 pan. Use 1/2 cup mixture in each tortilla, roll and place seam down in pan. Pour left over mixture and cheese on top of the enchiladas. Bake at 350 for 20 min.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment