This has been a family favorite recipe since I was a little girl. I do not think this recipe came from a family member, but it has been passed on to me an my siblings. We love to make them. When I was younger I always loved to eat them after they had sat in the fridge overnight. I thought they tasted even better that way!
Chicken Enchiladas
1 huge chicken
1 large container sour cream
2 cans cream of chicken soup
1 tsp cumin powder
1 small can of green chiles
2-4 green onions chopped
2 dozen flour tortillas
grated Monterrey jack and cheddar cheese
Mix ingredients in a bowl. Fill tortillas. Roll them up and place them in a 13 x 9 pan. Sprinkle cheeses on top of enchiladas in pan. Bake at 350 degrees for 35 minutes.
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