Tuesday, January 12, 2010

Easy Chicken Enchiladas

So making enchiladas out of random ingredients, here we go:

2 cups sour cream
1 can cream of celery soup
2 small cans of green chilies
1/4 cup sharp cheddar
2 cans costco chicken(the ones that look like tuna)

1 large onion
3/4 cup slivered almonds
2 tablespoons of olive oil
1 tsp garlic powder(about)
1 tsp cumin(about)
salt and pepper to taste

Add cream mixture to frying pan once the onions look clear and the almonds are toasted a little.

I used 5 LARGE tortillas for about half of the cream, and froze the second half for later.

place tortilla flat on cookie sheet
spread a good amount of sauce in the middle of tortilla.
sprinkle cheese over the filling
roll tortilla
and continue until you have made the amount you desire
spread a little sauce over the top of the tortillas to they don't burn
sprinkle more cheese

cook 375 for 20-30 minutes or until they look good to you(i like to see a little browning)

we topped with sliced olives and green onions

I was hurting, so Evan pulled them out, he was so excited and so cute helping:)

YAY, my green onions, white onion, and sour cream didn't go bad thanks to this meal:)

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