* I think I got this recipe from Campbell's about 10 years ago*
2-3 Cooked, Shredded Chicken breast
1 Lg can cream of chicken
1 lg can of green enchilada sauce
1 small can of green chiles
2 C Shredded Cheese.
20-30 flour tortillas
Mix chicken, soup, 3/4 sauce, chiles,and cheese.
Pour remaining enchilada sauce in the bottom of large cookie sheet (I use foil to cover the cookie sheet for easier clean up!) Place 2 TBS of filling in tortilla and roll. Pour and remaining mixture on top of rolled enchiladas. Bake 350 for 30 minutes!
If I want to make a smaller batch, I freeze haf the mixture in a ziplock bag to make enchilada later!
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