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:
Cream of Chicken Soup
Old El Paso Mild Enchilada Sauce (10 oz)
Green Chilis (4 oz)
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.
What is on your menu for tonight?