Chicken Enchilada
INGREDIENTS:
6 Breasts chicken; boned
-skinless
1 cn Cream of mushroom soup
1 c Sour cream
6 sl Bacon
6 sl Ham; thinly sliced
2 pk Puffed pastry; pepperidge
-farm
6 Breasts chicken; boned
-skinless
1 cn Cream of mushroom soup
1 c Sour cream
6 sl Bacon
6 sl Ham; thinly sliced
2 pk Puffed pastry; pepperidge
-farm
Wrap each breast in a slice of ham and thin tightly wrap around bacon to hold ham in place. Secure with toothpick if necessary.Blend sour cream and soup, (do not dilute soup) and pour over chicken. Bake seam side down in a 350 oven for 40 minutes .Remove chicken and set aside sauce..Cut pastry into 6 rectangles. The pastry comes folded in 1/3's, so just cut vertically. 3 per package. Place breast onto bottom half of the pastry. Fold over top and crimp to seal, making a neat square packet. Bake 375 for 20-30 minutes or till puffed and golden. Serve hot with warmed sauce poured over.