January 20, 2011

Chicken Enchiladas

1 c boned chicken
½ c chicken broth
1 4oz can diced green chilies
½ c chopped onion
1 10¾ oz cream of chicken soup
1 c grated Cheddar Cheese
¼ t pepper
6 corn tortillas
vegetable oil

Mix together soup, broth, chilies, and pepper. Set aside. Soften tortillas by dipping one at a time into hot oil. Drain tortillas on paper towel and stack.
Mix chicken and onion together. Put approximately 2 T chicken mixture on center of tortillas. Sprinkle with grated cheese and roll up. Place in shallow baking dish. Continue until all tortillas are rolled. Pour soup mixture over top and sprinkle with remaining grated cheese. Bake 10-15 minutes in 375- degree oven.

Donna Barry

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