Wednesday, April 7, 2010

Mique's Chicken Enchiladas

3 chicken breast, cooked, shredded
¾ c. sour cream
1 can cream of chicken soup
1 c. milk
¾ c. salsa
12 corn tortillas
2 c. shredded cheese

Mix soup, milk & salsa. Heat in microwave on medium heat, 3 minutes. Add sour cream, heat 1 minute. Heat tortillas by wrapping 4 at a time in wet paper towel and heating in microwave for 1 ½ mins. Take 1 tortilla & place in greased 9x13 pan. Put 1 ½ Tbsp. chicken, 1 ½ Tbsp. cheese, 2 Tbsp. soup mix in the middle and roll up placing edge on bottom of pan. Reserve about 1 c. soup mix and 1 c. cheese to cover entire casserole. Bake at 350F for 30-40 mins or until bubbly (may be covered for more moist enchiladas).

I served with black beans and Rainbow Jello (I always love to have something sweet with Mexican food).  

From Mique's Tried and Trues.  Thanks for sharing Mique.  I thought they were delicious!


  1. Those are just like my mom used to make! I looooooove cheese on top, all baked and gooey

  2. Hi Wendi- glad you liked them! They were a favorite of mine and now my kids love them too. Yours look yummy. Hope you are doing well! xoxo Mique


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