Chicken Enchiladas

Name: Chicken Enchiladas
Ingredients: 4 chicken breasts, boiled, boned and cut up; 14 to 16 corn tortillas or flour tortillas, if desired; 1 onion, chopped; 1 can cream of celery soup; 1 can cream of mushroom or cream of chicken soup; 1 1/2 c. milk; 1 small can green chilies, chopped; 1 (8 oz.) pkg. Monterey Jack cheese, shredded; 1 (8 oz.) pkg. Cheddar cheese, shredded

9 ingredients

6 steps

Ingredients

4 chicken breasts, boiled, boned and cut up
14 to 16 corn tortillas or flour tortillas, if desired
1 onion, chopped
1 can cream of celery soup
1 can cream of mushroom or cream of chicken soup
1 1/2 c. milk
1 small can green chilies, chopped
1 (8 oz.) pkg. Monterey Jack cheese, shredded
1 (8 oz.) pkg. Cheddar cheese, shredded

Directions

1

Dip each tortilla in hot grease just to soften.
2

On each tortilla put some chicken, onion and cheese.
3

Roll up and place in 9 x 13-inch pan which has been sprayed with nonstick spray.
4

Mix the soup, milk and chilies and pour over the enchiladas.
5

Top with additional onions and cheese.
6

Bake at 350° for 25 to 30 minutes or until hot.