Chicken enchilada
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Chicken breasts, cooked and cut up in small pieces | |
| 1 | small | Block velveeta cheese |
| 2 | cans | Cream of chicken soup |
| 2 | smalls | Cans diced green chili |
| Dried onions to taste | ||
| ¾ | can | Evaporated milk |
| 12 | smalls | Corn tortillas |
Directions
Cook all ingredients (except chicken) in medium saucepan until cheese is melted and it is a creamy consistency. Then start to layer in a 9 X 13 inch pan. Small layer of sauce on bottom, then a layer of corn tortillas, then sauce, chicken and grated cheddar cheese. Then start again until pan is full. Cook at 350 degrees for 45 minutes. Posted to Bakery Shoppe Digest145 by "Peggy L. Makolondra" <pmakolon@...> on Jul 05, 1997