Chicken Enchilada Recipe

8 – 10 inch flour tortillas

1 pound cooked chicken, shredded or chopped

1 – 10 3/4 ounce condensed cream of chicken soup

1 – 8 ounce carton of sour cream

2 cups shredded cheese (I use the Kraft Mexican Blend)

1 to 2 tsp Beazell’s Cajun Seasoning

For filling mix chicken, condensed soup, sour cream, cheese and Beazells together.

Spoon filling into the center of flour tortilla and roll from top to bottom.

Place in 9×13 glass baking dish, seam side down.  Bake covered for 25 minutes.  Sprinkle tops with another 1/2 to 1 cup shredded cheese and sliced green onions.  Bake for 5 more minutes or until cheese is melted and bubbly.

 

 

 

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