Lynda's Chicken Enchiladas
"My mother in law is a great cook, and this is another of her masterpieces. We usually opt to leave out the cumin, but it's a matter of taste."
- Ready In:
- 50mins
- Ingredients:
- 10
- Yields:
-
6-8 enchiladas
- Serves:
- 6-8
ingredients
- 4 chicken breasts
- 3 chicken bouillon cubes
- 1⁄2 onion
- 1 cup sour cream
- 1 teaspoon garlic salt
- 2 teaspoons chili powder
- 1 (4 ounce) can diced green chilies
- 1 1⁄2 teaspoons cumin
- 1 cup cheese, divided
- 6 -8 flour tortillas
directions
- Boil Chicken breasts in water with boulion and onion.
- Shread chicken and add remaining ingredients, reserving 1/4 cup of cheese.
- Spoon mixture into tortillas (follow package directions to soften) and place in baking dish.
- Bake at 375 degrees for 15 minutes.
- Top with remaining cheese and bake for 5 minutes more.
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Reviews
-
Made this recipe pretty much as written, though I did include just half the amount of chili powder & only 1 teaspoon of the cumin! Served it with a side of homemade salsa, & it was definitely a winner at our table! Thanks for sharing the recipe! [Made & reviewed for one of my adoptees in the current Pick A Chef event]
