Monday, January 2, 2017

Smothered Chicken Enchiladas


2 pounds chicken breast baked and season

2 tablespoon butter

1 cup season frozen season peppers and onions thewed

2 teaspoon chopped garlic

1 (1 1/4-ounce) package mild taco seasoning mix

1 (4.5-ounce) can chopped green chiles, divided

2 (10 3/4-ounce) cans cream of chicken soup

1 (16-ounce) container sour cream

8 (8-inch) flour tortillas

2 cups (8 ounces) shredded Cheddar cheese

Cut baked chicken breast in pieces add taco seasoning mix and set to the side

add butter to a pan adding the vegtables cook until lightly done add cream chicken soup.

stir very well into the butter and vegtables,adding remaining green chiles,and sour cream. Pour half of soup mixture into a lightly greased 13- x 9-inch baking dish.

add about 4 tablespoon soup mixture to chicken and mix together.

Spoon chicken mixture evenly down centers of tortillas; roll up. Place, seam sides down, over soup mixture in baking dish; top evenly with remaining soup mixture and cheese.

Bake at 350° for 25 minutes or until thoroughly heated. Garnish, if desired

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