Friday, October 24, 2008

Easy Chicken Enchiladas

from Lisa

Chicken, cooked and cubed
1 can cream of chicken soup
1 cup sour cream
1 cup water
1 chicken bullion cube
Taco Seasoning (add in until it is the taste you want)
Tortillas (I prefer flour tortillas)

Mix up and reserve 1 cup to put on the top.

Fill tortillas. Roll up and place in pan. Pour reserved filling over top and cover with cheese. Bake at 350 until the cheese is melted and tortillas are warm all the way through. About 20-30 minutes.

Lo-fat tip: Use yogurt sour cream.

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