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| 2 cups |
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Chicken |
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| 10 oz |
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Enchilada Sauce |
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| 2 can |
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Cream of Chicken Soup |
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| 1 cup |
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Chicken Broth |
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| 1 can |
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Corn, drained (opt) |
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Sour Cream |
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Cheese |
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Tortilla strips |
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| 1 |
Sauté chicken in butter. Add remaining ingredients and simmer for 10 minutes. |
| 2 |
Garnish with sour cream, chez and tortilla strips. |
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| Recipe Source |
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Author: Stacy Yorgason |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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