Chicken Enchilada Bake
INGREDIENTS:
4 Chicken breasts, cooked and
-cut up in small pieces
1 sm Block velveeta cheese
2 cn Cream of chicken soup
2 sm Cans diced green chili
Dried onions to taste
3/4 cn Evaporated milk
12 sm Corn tortillas
4 Chicken breasts, cooked and
-cut up in small pieces
1 sm Block velveeta cheese
2 cn Cream of chicken soup
2 sm Cans diced green chili
Dried onions to taste
3/4 cn Evaporated milk
12 sm Corn tortillas
Cook all ingredients (except chicken) in medium saucepan until cheese is melted and it is a creamy consistency. Then start to layer in a 9 X 13 inch pan. Small layer of sauce on bottom, then a layer of corn tortillas, then sauce, chicken and grated cheddar cheese. Then start again until pan is full. Cook at 350 degrees for 45 minutes.