Thursday, October 2, 2008

Chicken Enchiladas

(from Kiersten)

1 can cream of chicken soup (or cream of mushroom)
¼ C. salsa
½ C. sour cream

*Simmer above ingredients together. Thin with some milk.

3 chicken breasts, cooked and shredded (good with leftover chicken or turkey)

*Fill tortillas with chicken, sauce and grated cheese. Roll up and place in 9 X 13 dish. Save some sauce and pour over the top. Top with cheese. Bake at 350 for about 30 min. or till warm throughout.

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