Chicken or Beef Enchiladas with Sour Cream Sauce
For Chicken use Cream of Chicken Soup and Chicken as "Meat"
For Beef use Cream of Mushroom Soup and Ground or Shredded Beef as "Meat"
Meat-as much or as little as you want (I use 4 small or 2 large cans chicken, or 1 lb ground beef)
3 small or 1 lg can of Cream of Soup
1 16 oz container of Sour Cream
20 tortillas (or less if you want more fillings
1 bag cheese...whatever blend you like...I use fine cheddar
1 can ro-tel
chili powder to taste
Mix together 1 1/2 can of soup, 1/2 carton of sour cheese, spices, meat, 1/2 bag of cheese, and rotel
Fill tortillas and roll, placing into your baking dish as you go
Mix remaining soup and sour cream together and place on top of the rolled up tortillas and cover with cheese.
Bake on a 350 degree oven for 20-30 minutes until cheese is melted and dish is heated through.
(This is great with chips and salsa...I've even made the inside as a dip for a potluck and heated it alone and served with tortilla chips.)
6 chicken breast
2 cans cheddar cheese soup
2 cans cream of chicken soup
1 cup of milk (estimate)
Put soups and chicken in crockpot cook on med for 6-8 hours
before serving stir in milk to thin sauce down and let it heat through
serve sauce over rice/noodles and broccoli
can add rice and broccoli to crockpot to make a 1 dish meal.