enchiladas

When we had dinner guest last week I made two different types of enchiladas. The sauces are different, but they are prepared and cooked the same way.

Sour Cream Enchiladas

Chicken Breast (cooked and chopped into pieces)

Cheddar Cheese (grated)

Flour Tortillas

2 can of Cream of Chicken soup

8 oz of sour cream

1 can of chopped green chillies

1 tsp of chili powder

Ranchero Enchiladas

Chicken Breast (cooked and chopped into pieces)

Cheddar Cheese (grated)

Flour Tortillas

1 can Cream of Chicken soup
1/2 cup sour cream
1 cup Pace
2 tsp chili powder

Mix all ingredients except the chicken, cheese and tortillas in a mixing bowl then pour into a pie pan or shallow dish.

This is the Sour Cream mixture.

This is the Ranchero mixture.

Put the chicken and cheese on plates.

Dip the tortillas on both sides in the soup mixture.

Put a handful of chicken and cheese in a tortilla, wrap up into an enchilada, and place in a 9x13 pan.

Put any remaining sauce on top then sprinkle with cheese.

Bake at 350 degrees for about 30 minutes or until warm!

**Unfortunately I can't take any credit for either one of these recipes. The Sour Cream Enchilada recipe came from my Mother in Law and the Ranchero Enchiladas came from a college friend.