CHICKEN ENCHILADAS

 

  • Cooking Time: 180
  • Servings: 6-10
  • Preparation Time: 45

Ingredients

  • 8 chicken breasts
  • 1 can large whole tomatoes
  • 2 cans whole green chiles
  • 2 large onions
  • 1 pint sour cream
  • 1 pkg Kraft Cheddar cheese (round)
  • 3 T New Mexico chili powder
  • salt & pepper & garlic to taste
  • 2 pkg. corn tortillas

Directions

  • Cook chicken breast covered in water about 75 min.
  • Take chicken breasts out to cool.
  • Leave water in the pan.
  • Add 1 can whole tomatoes.
  • Add 2 cans whole green chiles.
  • Add 2 onions, cut in rings then in half.
  • Season with garlic, salt, pepper & chili powder to taste.
  • Cook for 90 minutes on medium heat with no lid.
  • Bone chicken breast and tear into strips.
  • Add sour cream.
  • Grate cheese.
  • Cook tortillas lightly in frying pan with small amount of oil in pan.
  • Place sauce, chicken, and cheese on tortilla.
  • Roll.
  • Repeat many times!
  • Cover all with cheese and sauce.
  • Cook at 425 for 20 min.
  • Makes at least 2 big 9x12 pans of enchiladas.

Notes

This comes from a friend of mine, and it makes tons!

Categories: Casserole 
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