Chicken Enchiladas

7 ingredients
9 steps

Ingredients

  • 3 chicken breasts, cooked and cubed
  • 1 (10 1/2 oz.) can cream of chicken soup
  • 1 (4 oz.) can chopped green chiles (not hot ones)
  • 1/4 lb. Velveeta cheese
  • 1/4 c. milk
  • Cheddar cheese, grated
  • 1 pkg. corn tortillas

Directions

  1. 1
    Melt cheese with soup and milk; add chiles.
  2. 2
    Dip tortillas in broth where chicken breasts were cooked.
  3. 3
    Sprinkle with cheese and chicken pieces.
  4. 4
    Roll and place side by side in casserole, 9 x 12 x 24-inches.
  5. 5
    Cover with sauce.
  6. 6
    Top with more grated cheese. Bake at 350° for 30 minutes.
  7. 7
    Makes 10 to 14 enchiladas.
  8. 8
    Can be made ahead and refrigerated or frozen.
  9. 9
    Excellent for buffets.

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