| 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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