My sister acquired this recipe from a roommate at college last year. I've never had diced potatoes in enchiladas before and I think it really adds texture, flavor and filling to the dish. Really yummy! I failed to take a picture when I made the dish last week so I'll have to add it next time.
INGREDIENTS
10 – 12 corn tortillas, torn into pieces
4 chicken breast, boiled with 1 stalk celery & 1 slice onion. Bring to a boil in water just barely covering chicken. Simmer covered for 45 minutes. Shred chicken.
2 11 oz. cans cream of chicken soup
1 pint sour cream
1 4 oz. can diced green chilies
1 14 oz. can diced potatoes
1 28 oz. can Las Palmas green enchilada sauce
2 cups shredded Mexican blend cheese
DIRECTIONS
Combine the soups, sour cream, green chilies, potatoes and enchilada sauce.
Layer in a DEEP 9 x 13 inch baking dish sprayed with cooking spray beginning with 1/4 of the sauce and ending with 1/4 of the sauce topped with 1/3 of the cheese. Bake at 350 degrees for 50 – 60 minutes. Do not let cheese brown on top. Cover lightly with foil last few minutes of cooking if necessary to prevent browning. If you don't have a deep 9x13, place a cookie sheet below your dish to catch anything that might bubble over.
No comments:
Post a Comment