from the kitchen of Heather Peterson
4-5 chicken breasts
1 can La Victoria green enchilada sauce
1 can cream of mushroom soup
small container of sour cream
1 can diced green chiles
Combine all ingredients in a crockpot and let cook all day.
Add mushrooms (optional)
Add cheese (pepperjack, colby or cheddar)
Put a small amount of sauce in bottom of 13x9 pan. Fill tortillas with chicken mixture. Roll and put in pan. Smother with remaining sauce. Sprinkle cheese on top. Bake at 350 degrees for 20 minutes.
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