Sour Cream Enchiladas
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2 cups cooked and shredded chicken (about 3-4 breast halves)
2 cups monterey jack cheese, divided
1/2 cup onion
1 cup salsa
2 packages small flour tortillas
1 can cream of chicken soup
1 (16 oz) sour cream
1 teaspoon garlic powder
1/2 teaspoon oregano
1 teaspoon cumin or cilantro

  1. preheat oven to 375
  2. compbine shredded chicken, 1 cup monterey jack cheese and onion.
  3. place 2 tablespoons salsa and 2-3 tablespoons of chicken mixture on tortilla, roll and place seam side down in a 9x13 pan.
  4. combine last 5 ingredients and remaining salsa in a bowl and mix. pour over enchiladas, covering entirely. cover with remaining cup of monterey jack cheese.
  5. bake covered for 30 minutes or until bubbling.
  6. serve with mexican rice and vegtable salad.

yields 8 servings
source: mama nat

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