Tuesday, January 11, 2011

Chicken Enchilada's

Chicken Enchilada’s

This will make 2 – 9X13 pans

1 can cream of chicken soup

2 cans diced green chili’s

6 green onions

1 package of cream cheese

4 chicken breasts cooked and diced

1 big can enchilada sauce

20-24 wraps


We whip the cream cheese, add the chicken soup, mix well.

Add onions, chicken and chili’s. Mix.

Roll a hearty tablespoon into each tortilla.

Line them up in a sprayed pan with a skiff of sauce in the bottom.

Cover with Enchilada sauce and cheese.

Cover in foil and bake at 350 for 60 to 90 minutes.

Posted by: Heather

1 comment:

  1. It looks good, but what size of tortillas, and flour or corn?