Chicken Enchiladas
6-8 chicken breast
2 cans cream of mushroom soup
28 oz las palmas green enchiladas sauce
Combine chicken, soup and 1/2 can of sauce and cook in crock pot all day. Shred chicken and put back in sauce. Pour some sauce in pan dip flour tortillas in sauce. Add shredded chicken and sauce and sprinkle with jack cheese. Roll-up. Spread rest of enchilada sauce on top. Spread with cheese. Bake
Add rice & black beans to filling
Source: Patsy Young
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