Chicken Enchiladas
From blondeberry 16 years ago
- 25 minutes to make
- Serves 6
I love this easy Mexican enchiladas dish. It may be frozen before baking, if desired; allow extra baking time for thawing.
Ingredients
- 1 medium onion, chopped shopping list
- 2 (4 oz) cans chopped green chiles shopping list
- 2 to 3 Tbsp melted butter shopping list
- 1 (10 oz) can cream of mushroom soup, undiluted shopping list
- 1 (10 oz) can cream of chicken soup, undiluted shopping list
- 1 1/2 cups chicken broth shopping list
- 1 dozen corn tortillas shopping list
- 1 (2 1/2 to 3 pound) chicken, cooked and boned shopping list
- 1 lb Longhorn-style cheddar cheese, shredded shopping list
How to make it
- Saute onion and green chiles in butter until tender.
- Add soup and broth, blending well; simmer 10 to 15 minutes.
- While sauce simmers, soften tortillas by dipping each in simmering mixture a few seconds.
- Place a small amount on each tortilla and roll up tightly; place in a lightly greased 9 x 13 inch baking dish.
- Pour remaining sauce over enchiladas; top with cheese.
- Bake 350 degrees for 20 to 25 minutes or until hot and bubbly.
The Rating
Reviewed by 1 people-
love enchiladas this ones sounds good too gonna make it soon thanks
momo_55grandma
in Mountianview loved it
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" It was excellent "