This is a print preview of "Chicken Enchiladas + Tortilla Soup" recipe.

Chicken Enchiladas + Tortilla Soup Recipe
by CookEatShare Cookbook

Chicken Enchiladas + Tortilla Soup
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  Servings: 4

Ingredients

  • 3 chicken breasts
  • 2 c. chicken broth
  • 1 can Rotel tomatoes
  • corn tortillas
  • minced onions
  • shredded chedar cheese
  • 1 2/3 c. chicken broth
  • 1/3 c. lowfat sour cream
  • 1/4 c. flour
  • 1 small can green chillis

Directions

  1. Cook chicken in broth and rotel till you can easily shred it with a fork
  2. Prepare tortillas by quick dipping in hot oil and draining in paper towel.
  3. Fill each tortilla will chicken, a sprinkl eof onions and chesse. Roll and place in oven proof pan.
  4. To prepare sauce, combine the broth, sourcream, flour and chilis and bring to a boil. Pour over rolled tortillas. Cover with aluminum foil and bake at 350 degrees for 20-25 min.
  5. You can make awesome tortilla soup from the liquid used to cook the chicken by adding left over shredded chicken, baked tortilla strips and diced avocado.