Thursday, February 21, 2008

Chicken Enchiladas—Kaelberer-Style! by Lindsay Kaelberer

Saute ½ a chopped onion and 1 small can of diced green chilies in some olive oil. Set aside.

In a bowl, mix together 2 cans of canned chicken (shredded), 1 ½ cans of cream of chicken soup, ½ can of water (from the soup can), ½ cup sour cream, and sauted onions and green chilies.

Spoon these into tortillas and roll them into a greased 9x13 pan.

Mix together the other ½ can of cream of chicken soup, ½ cup sour cream, and enough water to make the mixture pour easily. Spread this on top of the tortillas, covering each tortilla. Sprinkle a generous amount of shredded cheddar cheese on top.
Bake at 350 for ½ hour with foil on top. Remove the foil and bake for another 15 minutes until cheese is bubbly.

Melba's Note: Haven't tried these myself, but I'm definitely excited to! Lindsay has 5 kids ages 1-10, including 2 "cage fighters" - Sam and Josh, just over 2 years apart and both very cute and very, well, active. It's a wonder she has time to pour a bowl of cereal, much less cook!

1 comment:

Carrie said...

Awesome recipe . . . I make it frequently, and it's always a crowd pleaser!