Chicken Enchiladas
Spanish Rice
Sopapillas
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Chicken Enchiladas
1 can Cream of Chicken Soup
8 oz. Sour Cream
1 cup Taco Sauce
2 cups Cooked Chicken
1 cup Shredded Cheese
10 Soft Tortilla Shells (I stuffed 8 shells)
Stir the soup, sour cream and picante sauce together in a small bowl, reserve 1 cup of this mixture and set aside. Add chicken chunks and cheese to the picante mix. Spoon into soft tortilla shells and place in a greased baking pan, seam side down. Use the reserved picante mix to pour over the tortillas and bake 350* for 30 minutes.
Sprinkle with cheese and bake for 10 additional minutes. Serve with toppings such as tomatoes and green onions. Enjoy!
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Sopapillas
2 Soft Tortilla Shells
Canola Oil
Cinnamon Sugar Mix
Honey
Fry shells in oil on the stovetop or in an electric skillet. Sift cinnamon sugar over both sides. Drizzle with honey. This is great when served warm and with a side of french vanilla ice cream. Yum!
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