What’s for Supper?

December 1, 2011

Last Sunday after church a friend was talking about making chicken enchiladas, so I asked for her recipe (thanks, Becky, for sharing!).  This morning I placed a whole chicken (priced matched the 68¢/lb Market Place ad at Walmart last night!) in the crockpot. Later I will debone and shred the amount needed for tonight, and save the rest for another meal (or two!).

This is my menu for tonight:

Chicken Enchiladas
Refried Beans
Spanish Rice

Chicken Enchiladas
 
Cooked Chicken
Cream of Chicken Soup
Old El Paso Mild Enchilada Sauce (10 oz)
Corn Tortillas
Shredded Cheese
Green Chilis (4 oz)
Sour Cream
Cumin (optional)
 
1. Debone and shred chicken.  Season with a small amount of sauce, green chilis and cumin.
2. Combine soup and enchilada sauce and let simmer until warm.
3. Heat tortillas
4. Place a small amount of sauce in bottom of my casserole dish pan.
5. Place desired amount of chicken filling in tortilla, small amount of sauce, and shredded cheese and roll tortilla placing seam side down.
6. Pour remaining sauce over the top. Spread sour cream over the sauce and top with additional shredded cheese.
7. Bake at 325° until heated through and cheese is melted.

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What is on your menu for tonight?

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