Chicken Enchiladas
- 1 cn Cream of chicken soup
- 1 cn Evaporated milk
- 1 cn Chopped green chiles
- 1/2 lb Mild Mexican Velveeta cheese
- 2 c Diced cooked chicken (up to
- -3)
- 1 c Cheddar cheese (up to 2)
- 1 md Onion; chopped
- 1 pk Flour tortillas; <10 count>
Heat soup, milk, chiles and Velveeta in saucepan until smooth. Fill
tortillas with some chicken, cheddar cheese, onion and a spoonful of
soup/cheese mixture. Roll up and place in a 9x13-inch baking pan. Finish
with remaining tortillas. Pour remaining sauce over enchiladas and top with
rest of cheddar cheese. Bake at 350 degrees for 30-35 minutes.
NOTES : I use Healthy Request soup, evaporated skim milk and Healthy Choice
Fancy Shred Cheddar Cheese for a lower fat version of recipe.
Recipe by: Unknown
Posted to TNT - Prodigy's Recipe Exchange Newsletter by SilkyKitty
on Sep 18, 1997
tortillas with some chicken, cheddar cheese, onion and a spoonful of
soup/cheese mixture. Roll up and place in a 9x13-inch baking pan. Finish
with remaining tortillas. Pour remaining sauce over enchiladas and top with
rest of cheddar cheese. Bake at 350 degrees for 30-35 minutes.
NOTES : I use Healthy Request soup, evaporated skim milk and Healthy Choice
Fancy Shred Cheddar Cheese for a lower fat version of recipe.
Recipe by: Unknown
Posted to TNT - Prodigy's Recipe Exchange Newsletter by SilkyKitty
