Monday, September 8, 2008

Red Chicken Enchiladas

4 boneless, skinless chicken breasts, cooked and shredded
1 onion, diced
3 cloves fresh garlic, minced
1 tsp. salt
1/2 tsp. pepper
1 Tbs. ground cumin
1 can diced tomatoes
1 can green chiles
*Saute onion and garlic in a little olive oil on stove. Add the rest of ingredients and simmer on low. Then make sauce...
2 cans cream of chicken soup
1 cup red enchilada sauce
1 cup sour cream
*Mix well and heat on stove. Take some corn tortillas and fill each one with some chicken filling, roll, and place seam side down in 9X13 pan. When pan is full, cover with sauce and shredded cheese. Bake at 350 for 30 minutes.
(I got this recipe off of "Picky Palate" but left out spinach and jalapenos so my kids would eat it).

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