Monday, July 11, 2016

Creamy Chicken Enchiladas

Cooked, shredded chicken
24 oz. sour cream
16 oz. cream cheese
1 onion, chopped
mined garlic
2 cans diced green chilies
Cook the onion and garlic until tenderized. Then add the sour cream and cream cheese and cook until melted and combined. Add the chilies, chicken and garlic powder.

Line the bottom of your pan with some of the sauce. Fill tortillas with chicken sauce, top with cheese, and roll. Top with any remaining sauce and more cheese.

Bake at 350° until bubbly, about 30 minutes.

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