For 6 Person(s)
|1 can, cream of mushroom soup|
|1 can, cream of chicken soup|
|1 can, chicken|
|1 small can diced chilis|
|12 10 inch homestyle flour tortillas|
Chicken Enchiladas Directions
- Drain chicken, mix all ingredients together except for the tortillas. Fill tortillas like an enchilada using a healthy spoonful of the mixture, roll and place into a 9x13 baking dish.
- There should be roughly a third of the mixture left. Thin is with a few tablespoons of milk until its a little runny, then pour over enchilads.
- Sprinkle with shredded cheese of your choice. Bake at 350 for about 30 minutes
- If you like a little more heat exchange the chilis for diced jalapenos