3-4 chicken breasts
2 cans C. of chicken soup
1/3 c. milk
1 can dices green chilies
1 pint sr. cream
2 cups cheese (divided)
Flour tortillas
Cook chicken, and cut into bite size pieces. Add soup, chilies, sr. cream milk and 1 cup cheese. Mix together and spoon into tortillas. Add remaining mixture and extra cheese on top of enchiladas. Bake at 350 for 20-25 minutes.
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