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Chicken Cheese Enchiladas
5 chicken breasts, cooked & deboned
1 lb. Monterey Jack cheese, grated
1 lb. cheddar cheese, grated
salt (est. or to taste)
Parmesan (canned)
5 green onions, chopped
flour tortillas
2 cans cream of mushroom soup
2 cans milk (soup can)
2 cans gr. chilis
Boil chicken until tender and remove from bones. Reserve broth. Chop chicken into bite-size pieces.
Mix 1/2 of cheese together. Sprinkle cheeses with salt and Parmesan.
Filling:
Take cheese mixture and add green onions and diced chicken. Dip tortillas in warm broth and fill with filling and roll up. Place rolled tortillas in sprayed casserole dish.
Mix can of cream of mushroom soup with soup can of milk and can of green chilis. Pour soup mixture over enchiladas. Sprinkle with rest of cheese bake at 350 degrees for about 30 minutes.
Servings: about 18-20
Penny B.
*NOTE: The original recipe called for 1 can each of the COM soup, milk and gr. chilis. I use 2 though because I always have to split it into two casserole dishes. This is great to make and freeze half (before baking, of course). Absolutely YUM!!!! *
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