Feeding the Frugal Family

Green Chili Enchilladas

1 Can Cream of Chicken (unmade)
1 Can Green Chili Enchillada Sauce
8 Tortillas Soft Taco Size
2-3 Cups grated Cheese
1 1/2 pounds boiled and shredded chicken
1/2 cup sour cream (optional - makes sauce mixture creamier)
1/2 cup chopped red bell pepper

Preheat oven to 425 degrees

once chicken is boiled and shredded. Mix Cream of Chicken, Green Chili Enchillada sauce and sour cream. heat just to boil making sure the ingredients are mixed well.

warm the tortillas so they are easier to roll. In each tortilla roll in chicken, cheese and bell pepper if desired. Place in a 9X13 pan that has been sprayed with cooking oil. Once all enchiladas are rolled, pour sauce over the top. Make sure to get it between each enchilada. Finish by topping with left over cheese. Grate some more if you need.

Place in oven uncovered for about 15 to 20 minutes. You will know it's done with cheese is melted and sauce is bubbling.

My kids LOVE this recipe. Make sure you get the green sauce that says mild, not medium as it may be too hot for your kids.