Yummy Chicken Enchiladas
2 cans cream of chicken soup
1 large container of sour cream
1 large bag of Mozzarella cheese
5 burrito-size tortillas
3 large cans of breast of chicken (or five baked chicken breast chopped)
Salt and Pepper to taste
Dash or two of Paprika (opt.)
chopped green chillies and onions (opt.) (my kids don't like them so I don't add)
In medium bowl, mix together the cream of chicken soup and the sour cream, salt, pepper, and paprika. In 9x13 inch pan, place a layer of soup mixture on the bottom. In burrito shell, put a spoonful or two of the soup mixture, cheese and shredded chicken. Roll burrito shell and tuck in the ends. Place in pan (you should have room for five big enchiladas). Cover enchiladas with remaining soup mixture; sprinkle the top with remaining cheese. Cover enchiladas with tin foil. (Spray the tin foil with non-stick cooking spray before you place it over the enchiladas to keep the cheese from sticking to the tin foil.) Bake at 350 for 35 minutes; remove tin foil and bake for additional 10 minutes.
Chicken In the Grass
5 chicken breasts, cooked and chopped
1pkg. frozen, thawed chopped broccoli (or mixed vegetables)
2 cans cream of chicken of chicken soup
2 Tblsp. lemon juice
2/3 cup mayonnaise
1/2-1 cup grated cheese
Buttered Ritz Cracker Crumbs
Place broccoli in pan. Add chicken and cheese. Make sauce with soup, mayonnaise, lemon juice, salt, pepper, a dash of paprika. Pour over chicken. Sprinkle cracker crumbs over top and bake for 30 mins. at 350
5 comments:
Oh thank you thank you Tam! I was waiting for these :)
These are my kind of recipes. Easy and yummy! I love your enchilladas. They are fabulous..your brought them to me after I had DJ.
They both sound yummy!! Thanks for the recipes, I'll add 'em to my collection!
I loved these so much when you brought them over for me after I had Crew. Thanks
Oh yum! Can't wait to try these!
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