Chicken Enchiladas Recipe
cream of chicken soup, undiluted
can evaporated milk
1 can chopped
1/2 lb Mild Mexican
2-1/2 cups diced
1 cup Cheddar cheese
1 md onion; chopped
1 pk Flour
tortillas; 8-10 count
Heat soup, milk, chiles and Velveeta
in saucepan until smooth. Fill tortillas
with some chicken, cheddar cheese, onion
and a spoonful of soup/cheese mixture.
Roll up and place in a 9x13-inch baking
pan. Finish with remaining tortillas.
Pour remaining sauce over enchiladas and
top with rest of cheddar cheese. Bake at
350 degrees for 30-35 minutes.