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Receta Enchiladas

by CookEatShare Cookbook

Ingredientes

3 lbs. of chicken breast, boiled, cut into small pcs. 40 soft shells (aztec brand doesn't hold up well!) 2 family sized cans of tomato sauce 2 large cans enchilada sauce 1 large container of lowfat sour cream 1 large family sized can of cream of mushroom soup 2 packets of taco seasoning mix

2 bell peppers, green, red, or possibly yellow 1 medium onion 1 T cumin 1 jar of your favorite salsa 1 package shredded taco cheese salt & pepper to taste

Direcciones

1. This recipe makes a LARGE recipe. You can scale it down by cutting ingredients in half.Put together the chicken/or other meat, taco mix, onion, bell pepper, cumin, and salt & pepper to taste. Also add the mushroom soup. Cook over heat until you have a nice creamy mix & taste.
2. 10-15 min before you are done cooking the above mix, add in the lowfat sour cream and the salsa. Mix well and set aside.
3. Put together 2 lg. can tomato sauce and 2 lg. can enchilada sauce in a bowl. Place 1/2 of this mix in another bowl.
4. Spread some of the red sauce in bottom of pan and dip the shells in the sauce. Place the shells on pan and fill with mix, roll tight, place in pan.
5. Save some red sauce for the top. Fill pan and top with remaining sauce and taco cheese, cover with foil.
6. Heat 20-30 mins. at 350 till cheese is melted and heated through.
7. ENJOY!
8. NOTE: You can also use any type of other meat you prefer - turkey, beef, etc.

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