|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Chicken Enchiladas They serve these in the cafeteria at work, and I just had to have the recipe. So give them a try, they are really terrific. |
|
|
| 2 cups cooked chicken meat, diced |
| 1-1/2 cups shredded Monterey jack cheese |
| 1/2 cups roasted red peppers |
| 4-1/2 ounces green chilies diced |
| 1 can mushroom soup |
| Salt and Pepper |
| 8 flour tortillas 10" round |
|
|
| Mix chicken, meat, cheese, peppers and sour cream together. |
| Add 1/2 cans of the mushroom soup |
| Lay tortilla shells down and fill with l/1 cup mixture each |
| Roll shells and place in pan sprayed with Pam |
| Top with mushroom soup. |
|
|
| Cover and bake for 30 minutes. |
| Remove cover and sprinkle additional cheese. |
| Return to oven to melt cheese. |
| Serve one roll per person. |
|
|
