Green Chili Chicken Enchiladas

1. 1

   Cook (bake or saute) chicken; shred or cut in small pieces. Saute onion and green chilies in 2 tablespoons butter.

2. 2

   Add chicken.

3. 3

   Blend soup and evaporated milk to make a smooth sauce. Set aside.

4. 4

   In each tortilla, spread diagonally a small portion of the chicken mixture and sauce.

5. 5

   Roll tortilla tightly and arrange in 9 x 12-inch pan.

6. 6

   Place tortilla seam side down.

7. 7

   Pour remainder of sauce over tortillas and top with cheese.

8. 8

   Bake for 30 minutes at 300u00b0 to 350u00b0.

* Per serving · 4 servings · Values may vary.

No additional tips available.