As you can tell in the picture, mine always fall apart. No clue why! But they sho do taste good. That's all that matters!!
Sour Cream Green Chili Chicken Enchiladas
2 chicken breasts cooked and shredded ( sauteed mine seasoned with salt, pepper, garlic powder and chilli powder)
1/2 cup Pace picante sauce
1 small can diced green chilis
1 can fat free cream of mushroom soup
1 small container of light sour cream
10 corn tortillas
oil to soften your tortillas in
1/4 cup milk
1 cup shredded mexican blend cheese, or shredded cheddar would be fine too
After your chicken is cooked. Toss in Pace Picante (medium is what we like)
Heat up oil in small skillet on low. Place corn tortillas one at a time in the oil to soften. You don't want to cook them, just coat them and soften till they bubble up a bit. Layer on top of each other on paper towels to drain.
In another bowl stir your soup, green chilis, milk and sour cream. Salt and pepper to taste.
Divide this mixture in half.
Toss half in with your chicken to coat and reserve the other half for the top of the enchiladas.
Put a tablespoon or two of your chicken/pace/creamy mixture in a corn tortilla and sprinkle with a little bit of cheese. Roll up and place in your casserole dish sprayed with pam. Repeat until all are made.
Pour the rest of your cream mixture over the enchiladas and sprinkle cheese on top.
Bake at 350 until cheese is melted and everything is bubbly.
We usually eat this with beans and rice and sometimes corn instead of beans.
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