Saturday, December 11, 2010

Variation on chicken enchiladas

I made a variation of my normal chicken enchilada recipe the other night and I want to record it so I can remember it in the future (recipe cards mysteriously disappear when Katrina is around).

Normal recipe: Mix together chicken, cream of chicken soup, water, onion, green chiles or enchilada mix (or both). Layer with corn tortillas and cheese. Bake at 350 for 45 minutes, leave in oven for 30 minutes.

New variation:
-1 family size cream of chicken soup
-1 cup sour cream
-little bit of water (not much)
-onion
-bell pepper
-tomato
-enchilada mix
-1 tsp chili pepper
-can of green chiles
Layer together with corn tortillas and cheese. Bake at 350 for 50 minutes or so. Yum.

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