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Chicken Enchilada Roma |
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| Adapted from Chicken Enchiladas |
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| Ingredients: |
1 can Cream of Chicken soup
1/2 c sour cream
2 t chili powder
1 c salsa
2+ c chopped cooked chicken
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1 c shredded Monterey jack cheese, divided
Large Pasta shells
1 diced tomato
1 chopped scallion
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| Procedures: |
Preheat the oven to 350o.
Combine all ingredients except tomato, scallions and 1/2 the cheese in a mixing bowl.
Cook the shells, al dente, by package directions
Fill the shells with the mixture.
Place in a baking dish, in a single layer, topping with remaining cheese.
Cover and bake until hot and bubbly.
Top with diced tomato and scallion. Serve with extra sour cream.
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| Notes: |
2021-05-03: Our first attempt was quite good, with several quarts to the freezer. The filling needs more scallions and Picante Sauce.
2021-04-29: Added to Welsh Kitchen.
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07/12/2021
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