Easy chicken enchiladas
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | ounces | Enchilada sauce |
| 2 | cans | Swanson Chunk Chicken (5 oz |
| Each) -- drained | ||
| 1½ | cup | Cheddar cheese -- shredded |
| 4 | ounces | Green chiles -- chopped |
| 1 | small | Onion -- chopped |
| 8 | 6 inch corn tortillas | |
Directions
Spread ½ can enchilada sauce in 3 qt oblong baking dish; set aside.
Combine chicken, 1 cup cheese, chilies and onion. Along one side of each tortilla, spread about ⅓ cup mixture; roll up, jelly roll fashion. Place seam-side down in dish. Pour remaining ½ can enchilada sauce over enchiladas. Sprinkle with remaining ½ cup cheese. Cover with foil; bake at 350 for 25 minutes or until hot. If desired, top with shredded lettuce, sour cream and diced tomato.
Recipe By : Campbells Best-Ever Recipes From: Meg Antczak Date: 08-09-95 (21:36) (159) Fido: Cooking