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Wednesday, March 18, 2009

Chicken Enchiladas

Mix a large can of enchilada sauce with about 1/2 a cup or so of sour cream.
Cook on low for a minute until it is blended smooth.

Shred up one or two seasoned chicken breast.
Put a decent amount of shredded chicken in the center of a fajita shell, along with some of the sauce and a little cheese. Roll and continue until you run out of room in the pan you are using.

Pour remaining sauce over top, sprinkle cheese, bake at 350 degrees until cheese is melted.

You can also add beans (whatever kind, pinto, chili, red) to the sauce for a little extra protein.

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