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CHICKEN ENCHILADAS 1 can cream of chicken soup 1 can milk 1 can green chilies 1 can chicken corn tortillas onion, chopped cheese, grated Heat soup and milk in saucepan; simmer until hot. Do not boil. Add green chilies and chicken. Dip each corn tortilla in sauce until floppy. Fill with onions and cheese. Roll; put in pan. Pour remaining sauce; cover with leftover cheese. Bake in oven until bubbly. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |