Friday, July 1, 2011

Creamy Chicken Enchiladas


Ingredients:
12-15 corn tortillas
1 can cream of chicken condensed soup
1 can cream of mushroom condensed soup
1 can chicken broth
2 5oz cans of chopped green chilis
4 chicken breast, cooked and shredded
diced onions to taste
2 cups shredded cheese


(I took the pictures for this tutorial when my brother was here. He has stomach problems so I used a single 7oz can of chilis instead of two 5oz cans. Timothy will eat it with the 10 oz, it's not spicy at all.)

Mix soups, broth, and canned chili in large bowl. Will be slightly lumpy.


Add chicken and onions.


In a 9x13 pan, layer tortillas, chicken with sauce, and cheese for 2-3 layers.


Bake uncovered at 400 degrees for 35-40 minutes.



This is a great crowd pleaser and easy to make. Serve it with a side salad and some cold iced tea- yumm! We like to eat this on top of white rice, just to be sure the guys get filled up (:


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