 | | Directions |
- Preheat oven to 350 degrees. Spray 9x13 inch pan with coking spray.
- Boil the chicken with chicken bouillon cubes; use 1 bouillon cube per cup of water used.
- Shred the chicken. Mix chicken with sour cream, mozzarella cheese, and onions until the chicken is covered. More sour cream and cheese can be added if desired.
- Add a couple scoops of the chicken mix onto each tortilla. Roll up and place in pan. Continue until chicken mix is all used.
- Top with enchilada sauce and sprinkle with cheddar cheese.
- Cover with foil. Bake at 350 degrees for about 25-30 minutes.
- Remove foil and bake another 5 minutes, so the cheese will brown.
|
|
|
Prep Time: 30 minutes
Cook Time: 45 minutes
Container: 9x13 baking pan
|  | | Ingredients | | - | | 6 chicken breast halves |
| - | | chicken bouillon cubes |
| - | | 8 ounces sour cream |
| - | | 8 ounces shredded mozzarella cheese |
| - | | green onions, chopped (optional) |
| - | | 8 tortillas |
| - | | 1 can green enchilada sauce |
| - | | 1 cup shredded cheddar cheese |
| |
| |
