Enchiladas De Pollo (Paula Deen)

1. 1

   Boil chicken breasts, shredding the meat with a fork after cooling.

2. 2

   Preheat oven to 250.

3. 3

   Spray two 13x9 pans with Pam, then pour a little enchilada sauce to coat the bottom of each pan.

4. 4

   Mix together shredded chicken, cream cheese, cream of chicken soup, green chilies (do not drain), and green onions in a large bowl.

5. 5

   Put two tablespoons of the chicken mixture on each tortilla, then roll up tortillas and place in pan.

6. 6

   Pour the remainder of the enchilada sauce over enchiladas.

7. 7

   Sprinkle Monterrey Jack and Cheddar cheeses over enchiladas.

8. 8

   Cover pans in foil and bake for 30 minutes, then remove foil and bake 10 more minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.