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Cheesy Chicken Enchiladas Recipe
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Ingredients
2 cans cream of chicken soup
3 chicken breasts, boneless and skinless - cooked and chopped
1 can green chilies - chopped
green onions - chopped
1 cup sour cream
4 tablespoons Crisco® shortening
1 package tortillas
2 cups shredded cheddar cheese
Container
: 9x13-inch baking dish
Directions
COOK
20
mins
In a saucepan heat the soup, chopped cooked chicken, green chilies, green onions, and sour cream.
Heat the Crisco in a large skillet until melted; then dip the tortillas into the skillet and cook until limp, about 3-4 seconds on each side. Place the tortillas on a paper towel to cool.
Place a large dollop of the chicken mixture on each tortilla; then top with about one tablespoon of shredded cheese and roll up the tortilla.
Place the rolled-up tortillas in a 9x13-inch baking dish.
Pour the remaining chicken mixture over the top and sprinkle with the remaining shredded cheese.
Bake at 350ºF for about 15-20 minutes, until hot and bubbly.
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