Chicken Enchiladas

By LKearns1

Nancy Halverson, Kate Gleason

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