Jordan Hollingshead | Crumbs
Jordan Hollingshead | Crumbs
This recipe is a nontraditional take on enchiladas that is super easy to make. Once you put it in the oven, just set a timer and you don’t have to worry about it anymore. It takes very little time to make and it’s a great recipe for any occasions. It is sure to impress anyone you make it for.
Ingredients:
2 tablespoon vegetable oil
1 pound chicken breast, chopped to bite size pieces
7 cups mexican blend cheese
1 can cream of celery
1 can cream of chicken
1 ½ cups sour cream
¼ cup canned and chopped green chilies
12 small corn tortillas
1 teaspoon cumin
1 teaspoon pepper
Directions:
- Preheat oven to 425 degrees Fahrenheit.
- Brown chicken in a pan on 2 tablespoons of oil. Season with salt and pepper
- In a bowl combine cream of celery, cream of chicken, sour cream and green chilies
- In a 9×13 pan spread a layer of mixture in step 3 on the bottom of the pan
- Then put a layer of corn tortillas on top of the mixture layer
- Put another layer of the mixture on top of the corn tortillas along with ½ lb. of chicken and 2 cups of cheese.
- Repeat steps 5 and 6 but this time put 5 cups of cheese on.
- Bake for 20-25 minutes
- Enjoy
Jordan Hollingshead can be reached at [email protected]