(Part of a series of Grandma Myrnie's recipes. Please see either Aunt LoLo's blog or I, Wonder Woman's blog for more details on who Grandma Myrnie is.)
(These are the chicken enchiladas I requested as my "Last Supper" before I left the comforts of home, family and country and took myself to China to serve as a missionary for 18 months. This was paired with a large bowl of bagged salad, topped with tiny broccoli and cauliflower florets and mounds of defrosted rock shrimp.)
Filling:
Mix together in a large bowl: 4 chicken breasts, cooked and chopped; 1 cup onion chopped; 2 cups cheddar cheese, grated; 8-10 sliced mushrooms.
Sauce:
Mix together: 2 cups sour cream; 1 can cream of chicken soup; 1 can diced green chiles, drained; 1/2 tsp hot sauce.
Add 1/4 cup sauce to the chicken mixture.
Grease large baking dish, add a little sauce to the bottom of the dish. Fill tortillas with filling and roll. Place in dish, seam side down. Pour remaining sauce over tortillas and cover with cheese. Bake at 375 for 30-40 minutes. Great to make ahead for a party.
Serves 10.
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