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Instructions |
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Mix cut up turkey/chicken with mild picante sauce in a bowl. Add about 2/3 of the cheddar cheese to this mixture (saving the last 1/3 for the topping).
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In a sauce pan warm together the cream of chicken soup, sour cream and green chilies.
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Roll chicken mixture in the tortillas and line them up in a glass baking dish. Top the enchiladas with the sauce mixture and then the last 1/3 of the cheddar cheese.
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Bake at 375 for about 45-60 minutes.
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| Serving
Suggestions |
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Serve with Spanish Rice -or- Corn Bread. Delicious! Modification for young kids- make a few with only chicken and cheese (they will love it).
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Originally Submitted
11/22/2010
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