chicken, grilled or boiled,
1 can cream of chicken soup
1/2 cup sour cream
1 pint whipping cream
cheddar cheese, shredded
Grill, boil, or bake chicken (breast, or dark meat).
Mix cream of chicken, sour cream, and whipping cream over low heat.
Microwave and warm a few tortillas at a time as you roll them.
Keeps them from cracking and falling apart.
I also sometimes boil an inch or so of broth or water and dip the tortilla in to soften to roll.
Grease 9x13 pan.
Layer chicken and onion in a corn tortilla and roll.
Continue until your pan is full.
Pour sauce over enchiladas.
Top with cheddar cheese and green chilis.
Bake until cheese is melted and bubbly.
Pairs Well With
Served at every Pady Party.