1 T. Butter > Saute 3 to 4 minutes
1/2 onion diced
Add
1 4 oz. diced green chilis
1 can cream of chicken soup >Cook all this together
1 tsp. chili powder
1/2 c. milk
1 c. fat free sour cream
2 Cups cooked chicken chopped
Spread on flour taco shells put sauce on each shell with cheese
Roll up spread rest of sauce on top and cheese
Cook 350 until cheese in melted on top (1/2 hour)
Or in Jeremy's case you like Jalapenos instead of green chilis
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1 comment:
We LOVE this new way of making chicken enchiladas!!!! I tried using diced chiles only, but not spicy enough for Jason. Then we tried half can of chiles, and half can of jalapenos. Perfect combination that we could both handle! But wow, you should have seen the look on Carter's face when he bit into that spicy enchilada! :) Thanks for the recipe, Natalie. DELICIOUS!!!
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