Mom’s Chicken Enchiladas

What you’ll need: 

  • Cook 4 breast – cooled and shredded with fork (2 cups)
  • Mix with ¼ cup green onion(or 2 tsp. of dehydrated onion) and ½ sauce.


  • 1 can cream of chicken
  • 1 cup sour cream and ¼ cup milk
  • 1 4oz. can green chilies drained (I use about ½ a can)
  • ¼ tsp. cumin
  • ½ tsp. chili powder
  • dash of salt
  • 1 cup shredded cheddar cheese


Fill about 6 flour tortillas, place in greased pan. Top with remaining ½ sauce. Sprinkle with a little extra cheese. Bake 350 for25-30 min. Garnish with chopped tomato, salsa, green onion, olives.

**Note: you can bake seasoned chicken on a foil lined pan in the oven. OR poach chicken in pan water that has been seasoned.

**Note: Along with greasing the pan I put a very small amount of sauce in the bottom of pan.

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