Black Forest Cake
Chicken and Dumplings
Chicken Enchiladas
Chili
low-carb/low-sugar
Chocolate Dipped Cookies
Enchiladas
Flaky Pie Crust
Humble Pie
Macaroni Lasagna
Meat Loaf
Mexican Rice
Pink Lemonade Pie
Pizza
Potato Onion Soup
Potato Salad
Tender Pork Chops
2 to 3 cups cooking oil
1 whole chicken (about 3 lbs.), cooked, removed from bone, cubed
4 oz. sour cream
2 cans cream of chicken soup
1 small can diced green chilies (optional)
8 oz. cheddar cheese, shredded
Options) shredded lettuce, diced tomatoes, & olives
Preparation:
Heat 2 to 3 cups oil in a small frying pan on between medium and medium-high heat. Fry tortillas for about 10-15 seconds each side. Do not over cook. Drain on paper towels on a plate. After cooking all of the tortillas, place in the freezer for about 5-10 minutes to cool enough to handle.
Preheat oven to 375 degrees. Grease a 13x9 pan. Mix chicken, sour cream, soup, chilies and 6 oz. of cheese. Reserve 1 cup of chicken mixture. Spoon 2 to 3 Tbl. of chicken mixture into tortillas. Roll and place so tortilla edge is on bottom. Continue to roll and fill the pan. Top with reserved mixture and sprinkle with 2 oz. of cheese.
Bake, uncovered, for 15-20 minutes, until cheeses is bubbly and slightly browning.
Serve with some or all of the options.
Serves 8-12 (Depends on how many each person eats).