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Chicken Enchiladas

By

Nancy Halverson, Kate Gleason

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Ingredients

  • 2 cups cooked chicken, cut into bite-sized chunks
  • 1/2 cup chopped onion
  • 1/4 teaspoon cumin
  • salt and pepper to taste
  • 1/2 can chopped green chilis, drained
  • 1 can cream of chicken soup
  • 1/2 pound grated longhorn Cheddar cheese
  • 1 package of 10 small flour tortillas
  • 1/4 cup chicken broth

Details

Servings 4

Preparation

Step 1

Mix chicken and onion and add cumin, salt, pepper and chilis.
Place two tablespoons of chicken mixture in each tortilla and place a casserole dish.
Mix soup and chicken broth in a bowl and spread mixture over tortillas.
Top with grated cheese.
Bake at 350 degrees for at least 1/2 hour until very hot and bubbly.
Serve with shredded lettuce, salsa, sour cream, diced tomatoes, etc.


Serves four. Can be doubled to serve six

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