Chicken Enchiladas
8 Servings
Recipe By: Mike Ito
Ingredients
- 3 cups cooked chicken
- 2 - 4 oz cans chopped green chilies
- 1 can chicken broth
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- Small onion
- 12 torn corn tortillas
- 2 - 1 cups cheddar cheese
Directions
Combine chicken, Chile’s, broth, soup & onions
Spread some on bottom of greased 13x9 pan
Layer 1/2 tortillas, 1/2 chicken mixture, 1/2 cheese; repeat
Bake, uncovered, at 350 for 30 minutes
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