Thursday, July 30, 2009

Creamy Chicken Enchiladas

Ok, you've all been asking for photos so twice this week I've taken photos for you.

Creamy Chicken Enchiladas

3 cans cream of chicken soup
1 4-ounce can diced green Ortega chiles
1 cup sour cream
1 soup can of milk
diced cooked chicken
2 dozen tortillas
Monterey Jack or longhorn cheese, grated

Mix soup, chiles, sour cream, and milk together in a large skillet. Heat until it bubbles. Remove from heat and dip tortillas into mixtures one at a time. Place chicken onto tortillas and roll, then place into a baking dish sprayed with cooking spray. Cover with foil. Bake at 350° for 30 minutes. Remove from oven, sprinkle with grated cheese, and serve with additional sour cream and guacamole, if desired.

Audrey :)


The Redhead Riter said...

Are you bringing that over for dinner tonight? LOL

Enjoy a Totally Tremendous Thursday!!!

Unknown said...

That looks so yummy! I can't wait to try it tonight.

Jackie said...

looks delicious!

UPrinting said...

It looks delicious... but it's very spicy! Is it fine if we omit the chiles out? (it wouldn't be called enchiladas if we were to do that, right? haha!)