Chicken
Ranchero Enchiladas
2
medium chicken breasts, cooked and
shredded
8-10
small corn tortillas
1
medium onion, finely chopped
-1
(10 oz) can red/mild enchilada sauce
1
small can diced green chilies
1
can cream of chicken soup (undiluted)
1
cup sour cream (plus ½ cup for top sauce)
½
cup milk
1-1.5
cups shredded cheese (Monterey Jack)
-Lightly
sauté chopped onion
-Mix
1/3 of the can of enchilada sauce, shredded chicken, onion, green chilies,
cream of chicken soup, sour cream, and milk in a mixing bowl
-Spread
a small layer of the chicken mixture in the bottom of a 9x13 pan. In each
tortilla, put a small amount of chicken mixture and cheese, roll it up and
place each tortilla roll seam side down. Tortilla rolls can be layered.
-When
all tortillas are filled, mix remaining enchilada sauce with ½ cup sour cream.
Spread sauce to cover top of enchiladas (remaining chicken mixture can be
spread on top also). Top with cheese and desired pepper.
-Cover
with foil and bake for 30 minutes at 350.
-Serve
with sour cream, salsa, lettuce, olives, or anything else!
Yields:
6-7 medium servings (9x13 pan)
