Wednesday, January 6, 2010

Chicken Enchiladas

3 medium-large chicken breasts - boil with carrots, celery, garlic, onions (and whatever else you would like to add) for two hours. Cool and shred. *Save the stock for another recipe!

8oz shredded pepperjack cheese
small can diced green chilis
1/2 cup salsa

Mix above ingredients well.

Divide into 8-10 small shells or 6-7 large shells. Sprinkle some cheddar cheese on top.

Mix one can of cream of chicken soup with 1 pint of whipping cream. Pour over top of shells. Bake 30 minutes at 350* or until lightly browned.

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