* 3 cups of cooked, cubed chicken
* 2 cans of cream of chicken soup
* 2 teaspoons garlic powder
* 2 teaspoons ground cumin
* 1 teaspoon chili powder
* 6oz chopped green chilies (drained)
* 3 cups shredded mexi cheese
* 1/2 cup milk
* 14 flour or corn tortillas
* 2 cans of cream of chicken soup
* 2 teaspoons garlic powder
* 2 teaspoons ground cumin
* 1 teaspoon chili powder
* 6oz chopped green chilies (drained)
* 3 cups shredded mexi cheese
* 1/2 cup milk
* 14 flour or corn tortillas
Mix one can of cream of chicken soup with all the dry spices and 4oz of the green chilies. Add chicken and half the cheese. Spoon about 1/3 cup of chicken mixture onto the flour tortillas and roll tightly. Lay them in a prepared pan. 14 usually fit well in a 9x13 pan.
Mix remaining soup with remaining chilies and milk. Pour over enchiladas. Top with cheese.
Bake at 375* for 20 minutes. I like to put it under the broiler for 1-2 minutes longer to get it a little bit crispy on the edges.
If freezing, do NOT bake yet. Cover with saran wrap and then foil. Freeze for up to 3 months. Thaw overnight and bake at 375* for 30 minutes.
* serves 6
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