Chicken Enchiladas

CC's Chicken Enchiladas
Please double for outreach dinners
2-3 c. shredded chicken - don't talk back, it must be shredded
1 c. salsa
1 can cream of chicken soup
1 c. sour cream
1 c. cheddar cheese (plus more for sprinkling, an extra cup?)
3 T. finely chopped onion
Salt and pepper to taste
Fajita Sized Flour tortillas (they are about 6 inches wide)

So, take your cooked and shredded chicken and put it in a large bowl.

To this you add salsa, sour cream, cream of chicken soup (throw in a can of green chilies if you have them hanging out in the pantry).

Stir it all up.

Add in the onion, salt, pepper and cheese. Stir some more.

Now place generous heaping spoonfuls in the center of each tortilla.

Fold it over and place it seam side DOWN in a GREASED glass pyrex dish.

Bake at 350 for about 25-30 minutes. Just before you're ready to pull them out, sprinkle some more cheese on top and put it back in the oven to melt. (please put this cheese in ziplock and on top of the plastic wrap before putting lid on dish.

Thanks Catherine ~ http://musingfoodie.blogspot.com/


Packaging Instructions ~ Please make sure that these meals can feed 10 servings. If you need to adjust the recipe please take that into consideration. After cooking make sure that you cover the meal with plastic wrap and push down before attaching the lid. This will allow protection from freezer burn. Please contact Imogene through email, imogenenoe@gmail.com, to coordinate drop off.