Chicken Enchiladas

Name: Chicken Enchiladas
Ingredients: 3 to 4 c. cooked chicken; 2 (10 3/4 oz.) cans cream of chicken soup; 1/2 c. milk; 3/4 lb. grated cheese (Cheddar); 3/4 lb. grated cheese (Monterey); 6 oz. sour cream; 1 small can green chilies, chopped, rinsed and drained; 12 medium flour tortillas

8 ingredients

8 steps

Ingredients

3 to 4 c. cooked chicken
2 (10 3/4 oz.) cans cream of chicken soup
1/2 c. milk
3/4 lb. grated cheese (Cheddar)
3/4 lb. grated cheese (Monterey)
6 oz. sour cream
1 small can green chilies, chopped, rinsed and drained
12 medium flour tortillas

Directions

1

Mix soup, milk, sour cream and chilies together.
2

Dip tortillas in hot grease to soften, but can use as is.
3

Put a small amount of mixture in bottom of 9 x 13-inch cake pan.
4

Put chicken (as much as desired), cheese and a spoonful of mixture in tortilla.
5

Roll and place in pan.
6

Add extra mixture and cheese to top of pan.
7

Bake at 350° for 30 to 40 minutes.
8

Serves 12.