Boneless, skinless chicken breasts, cooked and shredded
1 can mild enchilada sauce
1 cup sour cream
1 cup cheddar cheese, shredded
1 package flour or wheat tortillas
Mix all ingredients reserving about 1/4 can of enchilada sauce.
Spoon mixture onto edge of tortilla and fold together, folding one end into middle.
Place side by side in baking dish.
Pour reserved sauce over enchiladas.
Sprinkle with more shredded cheese if desired.
Bake at 350* for about 25 minutes.
Corn Salsa
1 can diced tomatoes
1 can corn
1 can black beans
1 small bunch chopped, fresh cilantro as desired
1 cup Italian salad dressing
Stir ingredients together. This is also great with tortilla chips.
1 comment:
Hey girl! Thanks for the comment- it's always good to hear that you like my designs! By the way... what is your new blog address? I hope I get to be invited! :)
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