CHICKEN ENCHILADAS
1 chicken (2-3 lb.)
cooked & boned
1 med. onion, chopped
1 can cream of
mushroom soup
1 can cream of
chicken soup
1 c. chicken broth
1 sm. can chopped
mild green chilies
1 pkg. corn tortillas
(12)
1 lb. long horn
cheese, grated
2-3 tbsp. oleo
Brown chopped onion in oleo. Add soups, chicken broth and
green chilies. Beat until smooth. Add chopped chicken to sauce. Heat just to
boiling. Fill each tortilla with sauce and place in large casserole dish. Top
with grated cheese. Bake at 350 degrees for 20-30 minutes or until bubbly. Can
be prepared the night before and cooked before serving the next day. Serves
10-12.
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