April 23, 2010

Friend Friday: Leslie Wilson's Easy Chicken Enchiladas

3-4 chicken breasts, cooked and shredded or cubed
3 cans of Progresso Chicken Cheese Enchilada soup
1 cup medium cheddar (shredded or grated)
1 cup sour cream
Salt, to taste
Tortilla chips OR corn tortillas

Mix soup, cheese, sour cream and salt in a saucepan over low heat until cheese is melted. Layer in a 9 x 13 greased pan:
· Tortilla chips (or corn tortillas)
· Chicken breast—cubed/shredded
· Enchilada sauce

REPEAT until you reach the top of the casserole dish. (Sauce should be the top layer.)
Bake at 350 degrees until the cheese melts—approx. 45 minutes. Serves eight.

Conversation starter: What's the best book you've read in the last six months?

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