SOUR CREAM CHICKEN ENCHILADAS
3 ¼ c. sour cream
3 – 5 oz. can of chicken
2 – 4 oz can mushrooms
1 – 4 oz can green chilis, drained
¼ t. pepper
1/3 c. onion flakes
1 t. chili powder
½ t. salt
½ t. garlic powder
salad oil
12 corn tortillas
1/3 lb. cheddar cheese
In a 9x13 baking dish spread 1 c. sour cream, set aside. In 2 Quart pan put chicken. ½ c. sour cream, mushrooms, chilis, onion flakes, and spices; cook until heated. Preheat overn to 450* In a skillet use ½” hot oil and fry tortillas a few seconds on each side until softened. Spread ¼ c. chicken mixture on each tortilla. Fold sides over filling, place in pan seam down. Spread enchiladas with remaining sour cream sprinkle with cheese
Bake 8 – 10 minutes or until cheese is melted.
About me
Hello, My name is Gina and I am a mom of 3 great children who keep me super busy along with working for Weight Watchers and doing hair from my home. So I guess that I am a part time stay at home mom, but still a full time mom. I love to cook when I have time and all the ingredients needed on hand. That is why dinner can sometimes be a hard time for me. I get home from soccer, football, dance, and on and on, and not knowing what to fix for dinner. The kids are hungry and it is 6:00. That is why I am doing this. I am hoping that it will get me more organized and I hope it will help you ease the pain of thinking what to fix for dinner when it is late and you have been on the run all day.
Tuesday, December 16, 2008
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