Chicken Enchiladas

8 ingredients
3 steps

Ingredients

  • 1 medium onion, chopped
  • 2 (4 oz.) cans green chilies
  • 2 to 3 Tbsp. melted butter
  • 1 can cream of chicken soup, undiluted
  • 1 1/2 c. chicken broth, defatted
  • 1 doz. corn tortillas
  • 1 chicken, cooked and cut up or shredded
  • 1 lb. Longhorn cheese, shredded

Directions

  1. 1
    Saute onion and green chilies in butter. Add soup and broth; blend. Simmer 10 to 15 minutes. While sauce simmers, soften tortillas by dipping each in simmering mixture a few seconds. Place a small amount of chicken on each tortilla and roll up tightly.
  2. 2
    Place in lightly greased 9 x 13 x 2-inch casserole dish. Pour remaining sauce over enchiladas and top with cheese. Bake at 350° for 20 to 30 minutes until hot and bubbly.
  3. 3
    May be frozen. Makes 12 enchiladas.

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