Chicken Enchiladas
4 boneless skinless chicken breasts (or tenders)
1 (4oz) can chopped green chilies
2 (10 3/4 oz) cans cream of mushroom soup
8-10 corn tortillas
1c shredded cheddar cheese
Sour cream, salsa, olives, etc to garnish
combine chicken, chillies and soup. Cover and cook for 4 1/2 hours, stirring each hour. Remove chicken and cut into bite size pieces. Place chicken on tortillas, divide evenly. Roll up tortillas, enclosing chicken. Place in baking dish. Spoon mushroom sauce from slow cooker over top and cover. Top with cheese. Bake at 350 for 15-20 minutes. Garnish.
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Mojo  ,LilyGrace  & DD  Kate RIP Mojo FOREVER in our hearts!  |