Thursday, July 30, 2009

Chicken Enchiladas

4 chicken breasts, cooked then cubed or shredded
1 small tub sour cream
1 medium jar Pace Salsa
1 can red enchilada sauce
1 can cream of chicken soup
2 c. cheddar cheese, shredded
8-10 flour tortillas

Preheat oven to 350ยบ. In large bowl, combine sour cream, salsa, enchilada sauce, cream of chicken soup and mix well. Fill the tortillas with chicken, cheese and sauce mixture. Roll Enchiladas and place in greased 9”x13” pan. Pour remaining sauce over the enchiladas. Bake for 30-40 minutes or until heated through.
This is one I got from Miranda during our college days.

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