plate of enchiladas generated by AI
This recipe comes from a cookbook called "Meals Made Easy" and was a product of the First Lutheran Church of New Rockford. The cookbook was designed to feature quick and easy meals to fit the needs of busy career people and was featured in the February 1993 issue of Dakota Family.
Chicken Enchiladas
Ingredients
1 chicken or 4 breasts
Flour tortillas
1 can chopped green chilies
1 (12 oz.) pkg. shredded cheddar cheese, divided)
Salt and garlic to taste
1 (8 oz.) carton sour cream, divided
1 can cream of chicken soup, divided
1 can cream of mushroom soup
Instructions
Cook the chicken with salt and garlic. Cut chicken up fine. Mix chicken, 1/2 of the sour cream, chilies, 1/2 can cream of chicken soup, 1/2 pakg. of the cheese and spread on tortillas. Fold and put in pan.
Sauce: Combine mushroom soup, the remaining 1/2 can chicken soup, and the sour cream. Heat on low until smooth. Pour over tortillas. Top with cheese. Bakw at 350 degrees for one hour or until nicely browned.
Editor's note: If you make this recipe, and you enjoy it, please send me a horizontal photo of the real deal, so I can use it instead of an AI-generated photo!