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Instructions |
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Heat large skillet on med. heat with butter until melted. Place chicken breasts down and season with salt, pepper, season salt and chilli powder. Cook thoroughly on each side, re-season on flipped side. When done shred up the chicken into small bite size peices.
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In separate bowl mix together cream cheese, velveeta cheese,cream of chicken soup and milk. stir to well blended and softened together. Pour in one can of the enchillada sauce. mix well.
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Put shredded chicken back into pan with the cheese sauce for 10 min. on med heat. Heat until well blended.
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Pre-heat oven at 375 degrees. Use a non-stick baking sheet. Place mixute in each tortilla , roll up and place on baking sheet. when all together on sheet, pour the other can of enchillada sauce acrross the enchillads. top with cheese and bake for 20 min. When done use toppings of choice.
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Originally Submitted
11/3/2010
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