Tuesday, August 28, 2007

Chicken Enchiladas

Chicken Enchiladas
4 chicken breasts, cooked
2 can cream of chicken soup
16 oz. sour cream
½ pt. whipping cream
1 T. chopped jalapenos
16-18 flour tortillas

Heat ingredients in saucepan. Put a little sauce in the bottom of 9x13 pan. Heat tortillas in microwave. Spoon sauce mixture into tortilla, roll and place in dish. Add cheddar cheese to top. Bake at 20 minutes at 350 . Serve with black beans or green beans and chips and salsa

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