Green Enchiladas
4 chicken breasts, cooked and cubed/shredded
4 oz can green chilies, (I used mild, generic brand)whole wheat tortillas
1 C cheese (I used more, some inside and more on top)
4 servings brown rice (however much that is on the rice package)
1 can cream of mushroom soup
1 C sour cream
1 can green enchilada chili sauce (
Cook rice and chicken.
(Brown rice seems to take forever so sometimes I do that in the morning
and the rest of it right before dinner).
Mix chicken, rice, chilies, soup, sour cream, and most of cheese
together. Put inside tortillas, roll up,
and toothpick closed if necessary. Pour
green enchilada sauce over top. Then
cover with additional cheese. Bake at
350 until hot all the way through (35-45 minutes).
Source: Cheryl Everett
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