CHEESY CHICKEN ENCHILADAS
From Lyn Sewell (Cheryl Jensen)
2 T. minced onion
1/4 cup butter
2 chopped tomatoes
4 chicken breasts, cooked and diced
1 dozen tortillas
1 pint cream
4 chicken bouillon cubes
1 lb. jack cheese
Brown onion in butter.
Add tomatoes and simmer 5 minutes.
Add cooked and diced chicken and simmer 20 minutes.
Brown tortillas in oil. Drain on towel.
Fill tortilla with chicken mixture. Then roll it up and put in 9x13 dish.
Dissolve bouillon cubes in cream and pour over enchiladas.
Bake covered for 30 minutes at 350, or until bubbly.
No comments:
Post a Comment