Not my Nana, but Jennifer Pritchett's. I have been enjoying this recipe for a few years...it is so good!
4 chicken breast, cooked and shredded
16 oz. sour cream
16 oz. jalapenos cheese whiz
1 pkg. ranch dressing powder
2 cubes chicken boullion (mix in 2 cups water)
1 can cream of chicken soup
Small can of green chilies
Can of Rotel tomatoes, drained (added by Angela, not in Nana's recipe)
Sauteed onions
-Preheat oven to 350 degrees.
-Mix all ingredients except chicken.
-Put a little of the cheese sauce in the 9x13 inch pan just to coat the bottom so the enchiladas don't stick.
-Mix some of the cheese sauce with chicken and roll in tortillas.
-Pour sauce on top of tortillas.
-Bake for 45 minutes to 1 hour.
2 comments:
This makes about 10-12 enchiladas and is good for a crowd. It is going to seem like you have alot of the cheese sauce left over but once it cooks for 45 minutes to 1 hour, it isn't as much as you think.
Also, this can be made ahead of time and refrigerated then popped in the oven. I would heat it longer...just keep an eye on it.
I made this a couple of nights ago, yummy! I halved the recipe and we still had leftovers. Very simple and delicious!!
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