Chicken Enchiladas with Cream Sauce

6 boiled & chopped boneless chicken breasts
20 Corn Tortillas
1 – 16oz. can tomato sauce
1 pint half & half
Salt to taste
Shredded Lettuce

1. Heat tomato sauce and almost all the Half & Half together. (Don’t heat tomato sauce then put Half & Half in. It won’t mix good).

2. Put tortilla’s in hot oil till soft or Warm tortillas in microwave till bendable.

3. Put some chicken pieces in tortilla and roll up. Make as many as you want. Pour hot tomato sauce mixture over rolled tortillas. Then add some shredded lettuce on top. (Extra: you can make them with cheese, but after you roll them, put them back in the microwave and melt the cheese).

Submitted by Debbie Jechen
Daughter of Ruby & Roy Stewart

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