Creamy Chicken Enchiladas
by Crystal Stamper
serves: 6
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I received this recipe up in Alaska as halibut enchiladas. It works great either way! |
| Ingredients: |
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1 can |
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Chopped Chilies |
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1 tsp |
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minced garlic |
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1 can |
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sliced mushrooms (drained) |
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1/4 cup |
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chopped celery |
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1 jar |
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green salsa (or less) |
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2 cans |
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cream of celery/chicken soup |
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1 cup |
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sour cream |
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3 cups |
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chicken, cooked/shredded |
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2 cups |
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cheddar cheese |
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10 |
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flour tortillas |
| Directions: |
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Saute chilies, garlic, mushrooms & celery until celery is crisp/tender. Add chicken. Remove from heat. Add salsa, soup and sour cream. Place mixture in center of tortilla w/ grated cheese. Roll up and place in 9 x 13 pan. Top with remaining cheese.
Bake 30-40 minutes at 350`
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