Chicken Enchiladas
6 ingredients
1 steps
Ingredients
- 1 whole fryer (boiled)
- 2 cans cream of chicken mushroom soup
- 1 large can evaporated milk
- 1 can Rotel tomatoes (drained)
- 1 block cheddar cheese
- corn tortillas
Directions
-
1Boil and debone chicken. Cut tortillas into 1/4 inch strips. Line bottom of 13 X 9 inch pan with tortillas. Place chicken on top of tortillas. Mix soup, milk and tomatoes. Pour over chicken. Put shredded cheddar cheese over top. Cook at 350 degrees for 30 minutes. Cool for 5 minutes.
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