2 cups chopped cooked chicken or turkey
1 can of cream of chicken soup
1/4 cup chopped green onions
1 clove garlic, minced
1 cup frozen whole kernel corn
2 cups hot salsa (separated)
1 cup sour cream
2 cups shredded cheese (separated)
8 - 7 inch soft tortillas
Spray a large glass 9x13 pan with non-stick spray or grease with butter or margarine.
In a large bowl, add chicken/turkey, onions, soup, corn, garlic, 1 cup of salsa and 1 cup of shredded cheese. Mix well.
To assemble enchiladas, spread filling down centre of tortillas dividing
filling evenly. Fold tortilla to
enclose filing and place seam side down in baking dish. Repeat with remaining tortillas.
Mix 1 cup of salsa with 1 cup of sour cream and pour evenly over enchiladas. Sprinkle 1 cup of cheese over the top of the enchiladas.
Bake at 350 degrees for 30 minutes.
Serve enchiladas with salsa and a dollop of sour cream on top.
Comments
Post a Comment