Chicken Enchiladas
14 ingredients
23 steps
Ingredients
- boiled whole chicken
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1 c. sour cream
- 1 c. milk
- 1 1/2 c. Old El Paso thick and chunky salsa
- 1 c. grated Cheddar cheese
- 1 pkg. flour tortillas
- 1 c. grated Mozzarella cheese
- 1 onion (chopped)
- 1 bell pepper (chopped)
- salt and pepper
- 1 tsp. garlic powder
- 1/2 stick butter
Directions
-
1Saute onion and bell
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2pepper
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3in butter.
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4Boil chicken. Debone.
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5Set broth aside.
-
6To
-
7sauteed
-
8onion
-
9add soups, sour cream, milk, salsa and half
-
10of both cheeses.
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11Salt and pepper to taste.
-
12Some may
-
13prefer more garlic powder.
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14Grease baking dish. Boil chicken broth,
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15dipping
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16each flour
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17tortilla
-
18in broth to soften.
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19Put
-
201
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21tablespoon mixture in tortilla, roll and fold ends.
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22When baking dish if full put remaining mixture over tortillas. Top with remaining cheese.
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23Bake until cheese is melted.
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