Creamy 9th of December Chicken Enchiladas in a Skillet


Here's the recipe from the previous post...


2 large chicken breasts, chopped

1 green pepper, chopped fine

� purple onion, chopped fine

1 (10 oz.) tin cream of chicken soup (pg.  366 in Meals Around the World)

� cup sour cream

� cup milk

Seasoning salt, garlic salt and cumin to taste

4 large tortillas cut into 2� pieces

1 � cups shredded cheddar cheese

Fry chicken, peppers and onions in a little oil until cooked.  Add spices, chicken soup, sour cream and milk.  Heat through and let simmer a few minutes.  Stir in tortilla pieces and sprinkle shredded cheese on top.  Cover and simmer on low for 5 minutes.  Or, if it�s in a skillet that can be placed safely in the oven, broil until the cheese is melted and browned.    Serve with salsa, corn, and a beautiful green salad!

Serves 4-6

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