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Chicken Enchiladas
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Description
The most requested recipe I have, it’s so easy and plate-licking good. You won’t be able to stop eating them.
Ingredients
- 2 cups Cooked Chicken
- 2 cans (10.75 Oz. Can) Cream Of Chicken Soup (I Use One Large 26 Oz. Can)
- 1 cup Light Sour Cream
- 2-½ cups Shredded Colby-jack Cheese
- 3 stalks Green Onions, Or More To Taste
- 1 can (4 Oz. Can) Green Chilies, Chopped
- ½ cups Milk
- 2 packages Small Flour Tortillas (taco Size)
Preparation
In a large bowl, combine all ingredients but the milk and tortillas. In a small bowl, add 1 cup of the mixture and the milk. In the microwave, warm a bunch of tortillas, just enough to roll them without breaking.
Scoop a large spoonful of the mixture into a tortilla and roll into a little pouch. Place in a large 9×13 pan. Continue until the pan is full. Take the mixture with the milk added and pour over the top of the enchiladas. Make sure it covers all the tops.
Cover with tin foil and bake at 350 degrees for 30-45 minutes or until bubbly.
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