Chicken Enchiladas

Name: Chicken Enchiladas
Ingredients: 1 can mushroom soup; 1 (3 oz.) pkg. cream cheese; 1 (8 oz.) container sour cream; 2 Tbsp. dried minced onions; 1/2 to 2/3 c. whole milk; 2 c. chopped chicken; 1 lb. Longhorn Cheddar cheese, grated; 1 (7 oz.) can green chiles (use fresh in summer); 12 corn tortillas

9 ingredients

5 steps

Ingredients

1 can mushroom soup
1 (3 oz.) pkg. cream cheese
1 (8 oz.) container sour cream
2 Tbsp. dried minced onions
1/2 to 2/3 c. whole milk
2 c. chopped chicken
1 lb. Longhorn Cheddar cheese, grated
1 (7 oz.) can green chiles (use fresh in summer)
12 corn tortillas

Directions

1

Mix everything together, except the cheese and tortillas.
2

Fry the tortillas in oil, then cut them into quarters.
3

Line the bottom of a 9 x 18-inch baking pan with half of the tortillas, then half of the mixture, topped by half of the grated cheese. Layer the rest of the tortillas on top of the cheese, followed by the rest of the mixture and the grated cheese.
4

The oven should be preheated to 350°.
5

The enchiladas should be covered for 30 minutes, then uncovered and baked for 15 minutes more.