Marlyse’s Chicken Enchiladas
4 boneless chicken breast. Boil til cooked
and then shred.
Fry chicken with olive oil, minced garlic, and chopped green onion.
Remove from heat..
Add:
1 cup sour cream
1 can of cream of chicken soup
1 cup of med green chilli enchildas sauce ( need almost 2 large cans)
1 cup of shredded 3 cheese
Spray pan
On a dinner plate spread green sauce on whole grain torillas..BOTH SIDES…3 scoops of chicken mix, and sprinkle a bit more cheese, roll and place in pan
Makes 12
Pour the rest of Enchilada sauce from can on top on enchildas…sprinkle cheese and chives on top.
For softer torillas… saran wrap and let sit in fridge for an hour or so..
Bake at 350 for 30 min…
Yummy!! Enjoy!!!
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