| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Mexican |
Main, Dishes |
5 |
Servings |
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> |
INSTRUCTIONS
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.
Recipe by: Unknown
Posted to TNT - Prodigy's Recipe Exchange Newsletter by SilkyKitty
<SilkyKitty@prodigy.net> on Sep 18, 1997
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