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Friday, November 03, 2006

Chicken Enchiladas

2 chicken breasts
lemon pepper to taste
I medium onion
1 (4oz.) can diced green chilies
2 T. butter
1 can cream of mushroom soup
1 C. sour cream
1 C. grated Monterey Jack Cheese
1/2 tsp. salt
1/4 tsp. pepper
10 small flour tortillas

dice the chicken breasts, fry in skillet, in oil, sprinkle with lemon pepper. Cook 'until no longer pink in center. Dice the onion and saute in butter with green chilies 'until tender, then sprinkle with salt and pepper and add to chicken. Grease a 9"x13" pan. Spoon chicken mixture onto tortillas. Roll up and place in baking pan. Mix soup & sour cream and spread over tortilla evenly (a THIN layer of this mixture can also be put under the tortillas if desired). Sprinkle cheese on top. Bake uncovered 30 minutes at 350.

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