Yield: 4 servings
Measure | Ingredient |
---|---|
10 ounces | Enchilada sauce |
2 cans | Swanson Chunk Chicken (5 oz |
\N \N | Each) -- drained |
1½ cup | Cheddar cheese -- shredded |
4 ounces | Green chiles -- chopped |
1 small | Onion -- chopped |
8 \N | 6 inch corn tortillas |
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