Monday, April 23, 2012

Chicken Enchiladas

Growing up we always got to choose what we wanted for our birthday dinner. I remember picking this many times. The whole family loved these and my small family loves them now too! The sauce is just hard to beat!

8 flour tortillas
6 chicken breast tenders (sometimes I used canned chicken)
1 can cream of chicken
1 can evaporated milk
1 small can green chilies
1 cup sour cream
1/2 teaspoon cumin
Grated cheese- as much as you desire!

*Boil chicken tenders until cooked and then shred the chicken. Combine shredded chicken with green chilies and cheese. Place a couple spoonfuls of mixture onto each tortilla. Roll them up and place in a pan. (I usually don't fold the ends in- that way the sauce can get into the tortilla) Mix cream of chicken, evaporated milk, sour cream and cumin together and pour on top of rolled tortillas. Sprinkle with more cheese and bake at 350 until cheese has completely melted and sauce is bubbling along the edges. Enjoy!

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