Lavon and Miss NiNi are joined by Nancy Gibson on the program to talk about some recipes working with kids in the kitchen including one on chicken enchiladas.

CHICKEN ENCHILADAS—Nancy Gibson

Ingredients:

2 c. cooked chicken, diced

2, 10-1/2-oz. cans cream of chicken soup, divided

16 oz. shredded cheese, divided

1, 10-oz.can Rotel tomatoes

2 c. sour cream, divided

¾ of a medium-size onion, diced

¾ c. milk

20-24 flour tortillas

Paprika

Method:

Preheat oven to 350 degrees Fahrenheit. In a medium-size bowl, mix chicken with 1 can of soup, 8 oz.

cheese, 8 oz. sour cream, tomatoes, and onions. Place 1/3 c. of mixture on each flour tortilla until all

mixture is used. Roll up each filled tortilla and place into greased 9 x 13-inch baking pan. In a separate

bowl, combine remaining ingredients. Thin with milk. Pour over enchiladas and sprinkle with paprika.

Bake for 45 minutes. Makes 20-24 enchiladas.

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