Tuesday, September 2, 2008

Chicken Enchiladas

Lacey Nielson

1 lb of boneless, skinless Chicken
1 box Spanish Rice
Cheddar Cheese, grated
2 cans Cream of Chicken Soup
1 cup Sour Cream
Chopped green onions 
Flour Tortillas

Prepare and chop chicken. Prepare rice separately. Mix soup, sour cream, and onions. Spread some soup mixture on the bottom of casserole dish. Spread tortillas with chicken, rice, soup, and cheese; roll up. Place rolled tortillas, side by side in a 9x13 dish and cover with the rest of the soup mixture and cheese. Bake at 350 for 20 minutes, or until cheese is melted. 

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