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Main Course   -   Hannah's Chicken Enchilda Recipe   by Sarah

Description My friend Hannah made these for us and they were so fantastic!
  • 3 (10/75 oz) cans condensed cream of chicken soup
  • 1 pint sour cream
  • 1 cup diced green chiles
  • 12 corn tortillas
  • 1 lb. shredded chicken
  • 8 oz. shredded colby longhorn cheese
  • 8 oz. shredded mozzarella or muenster cheese
Directions preheat oven to 375. separate out a little of both kinds of shredded cheese, for sprinkling on top before you bake. mix cream of chicken soup, sour cream and both kinds of shredded cheese in mixing bowl. spread a little of the mixture in the bottom of an 8 x 8 or 9 x 9 baking dish. now mix the shredded chicken and chiles into your soup & sour cream mixture. begin assembling your enchiladas: take a corn tortilla, fill (not too much!) with mixture. use a little bit to "glue" the tortilla together, and lay in the dish. once you've filled the dish with enchiladas, pour remaining mixture over the top, sprinkle with shredded cheese, and bake at 375 for about 30 mins, until cheese on top is bubbly. since all the ingredients are cooked, you're really just heating it all up and melding flavors. serve with pintos and enjoy!
Serves 4-6
Time to Make 30 prep, 30 bake

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