|The stone color and accents we picked!|
|Making the enchiladas!|
|Ready to go!|
boiled chicken breasts or thighs, shredded
1 sm can green chilies (not drained)
1/4 cup diced onion
taco seasoning (you can omit if you want them "less spicy"
1 can cream of chicken soup
1 spoonful sour cream
2 cans Green Chile Enchilada sauce
2 cups shredded sharp cheddar cheese
Flour tortillas (makes 7-9)
Stir 1st 6 ingredients together
Add 1 cup sharp cheddar cheese. Stir.
Pour 1/2 can sauce in bottom of 9 X 13 baking dish & spread around
Stuff tortillas with chicken mixture, roll and place in 9 X 13 baking dish.
Pour the other 1.5 cans green enchilada sauce on top
Top with 1 cup cheddar cheese.
Bake at 350 for 20 min. Then broil for a couple minutes til cheese bubbles and starts to brown...don't burn though.
***** This meal is EXTREMELY freezable!!!! You could make a few pans and throw them into the freezer for a busy day!
White long grain rice (2 cups)
Diced canned tomatoes (15 oz can)
taco seasoning (to taste)
garlic powder (to taste)
Chopped onion (1/2C)
Chopped Green Pepper (1/2C)
I make the rice with The juice & diced tomatoes INSTEAD of water. You can always add a bit of water if you are short. Cook rice. Saute Chopped onion & green pepper in a bit of EVOO. Once done mix with rice and add seasoning. I used about a tablespoon of Taco seasoning & about 2 teaspoons of garlic powder (we LIKE garlic!).