1 or 2 cans (10-13 oz) chicken (or 1 1/2 to 3 cups diced cooked chicken or turkey)
1 1/2 cups grated cheese (cheddar, jack, mozarella, or a mix)
20 corn tortillas or 12 flour tortillas
Instructions
Preheat oven to 350º.
Mix evaporated milk, soup, onions and chilies in a saucepan. Heat through. Spray (or grease) a 9x13 or 10 x 15 pan.
Spread sauce on each tortilla, then top with some of the canned chicken. Roll up tortilla and put in pan. When all tortillas are full, spread remaining sauce on top of all. Top with cheese. Bake until heated through and cheese is melted, about 20-30 minutes.
Originally Submitted
10/31/2011
0 Out of 5 from
0 reviews
You can add this Creamy Chicken Enchiladas recipe to your own private DesktopCookbook.
