INGREDIENTS:
1 can Campbells cream of chicken soup
1 can (3 oz.) mild diced green chilis (juice and all)
1/4 cup onion, diced and sauteed
1 1/2 cups water
1 1/2 cups chicken, cooked and diced or shredded
2 1/2 cups mild cheddar cheese, shredded
8 Soft corn or flour tortilla shells
DIRECTIONS:
1. For sauce: mix and bring to a boil first four ingredients; soup, chilis, sauteed onions, water.
2. Add chicken to sauce.
3. Warm tortilla shells in frying pan sprayed with cooking spray until warm and pliable.
4. Assemble enchiladas by filling each tortilla evenly with sauce, chicken and cheese.
5. Place them in 9×13 cake pan with seam side down.
6. Pour remaining sauce and add rest of cheese over the top.
Recent Comments