Chicken enchilada

Yield: 1 Servings

Measure 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

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

Similar recipes