Chicken Enchiladas
INGREDIENTS:
1 cn Cream of chicken soup
1 cn Evaporated milk
1 cn Chopped green chiles
1/2 lb Mild Mexican Velveeta cheese
2 c Diced cooked chicken (up to
-3)
1 c Cheddar cheese (up to 2)
1 md Onion; chopped
1 pk Flour tortillas; 10 count
1 cn Cream of chicken soup
1 cn Evaporated milk
1 cn Chopped green chiles
1/2 lb Mild Mexican Velveeta cheese
2 c Diced cooked chicken (up to
-3)
1 c Cheddar cheese (up to 2)
1 md Onion; chopped
1 pk Flour tortillas; 10 count
Heat soup, milk, chiles and Velveeta in saucepan until smooth. Fill tortillas with some chicken, cheddar cheese, onion and a spoonful of soup/cheese mixture. Roll up and place in a 9x13-inch baking pan. Finish with remaining tortillas. Pour remaining sauce over enchiladas and top with rest of cheddar cheese. Bake at 350 degrees for 30-35 minutes.
NOTES : I use Healthy Request soup, evaporated skim milk and Healthy Choice Fancy Shred Cheddar Cheese for a lower fat version of recipe.
NOTES : I use Healthy Request soup, evaporated skim milk and Healthy Choice Fancy Shred Cheddar Cheese for a lower fat version of recipe.