Momosita's Green Dream Enchiladas
- 2 cups cooked chicken, shredded
- 1 tablespoon chili powder
- 1 tablespoon butter
- 1 teaspoon seasoning salt
- 12 teaspoon oregano
- 1 (14 ounce) can diced tomatoes, drained well
- 1 (8 ounce) container sour cream
- 1 (10 1/2 ounce) can cream of chicken soup
- 10 flour tortillas
- 34 cup mexican cheese
- 1 (10 ounce) can green enchilada sauce (I use La Preferida)
- Preheat oven to 350.
- Mix cooked chicken with chili powder.
- Set aside.
- Melt butter in a medium saucepan.
- Add chicken, seasoned salt and oregano.
- Heat through to meld spices.
- Add drained tomatoes, sour cream and cream of chicken soup, mixing to incorporate.
- Grease or spray a casserole pan.
- Put a couple of large spoonfuls of the chicken mixture on a tortilla, roll and place seam side down in casserole pan.
- Continue with other tortillas.
- Pour can of verde sauce evenly over enchiladas.
- Sprinkle cheese on top.
- Bake uncovered for 30-35 minutes, or until sauce bubbles at sides.
chicken, chili powder, butter, salt, oregano, tomatoes, sour cream, cream of chicken soup, flour tortillas, mexican cheese, green enchilada sauce
Taken from www.food.com/recipe/momositas-green-dream-enchiladas-414701 (may not work)