Wednesday, April 6, 2011

Simple Chicken Enchiladas

5 cups of cooked chicken chopped
2 cans cream of chicken soup
1 soup can full of chicken broth (about 1 1/4 cups)
3 green onions, chopped
10 flour tortillas 6 or 8 inch size
1 lb Colby Jack Cheese shredded, divided into 2 portions
8 oz salsa (or as much as you want to use)

Add the broth to the cream of chicken soup and make a sauce- add the raw onions to it

Spread some sauce on a tortilla and fill with a spoonful of chicken and spoonful of cheese. Roll it up and place in a sprayed 9 X 13 pan

When you have rolled all 10 tortillas pour the extra sauce over the enchiladas and sprinkle with remaining cheese. Spoon salsa over the cheese.

Bake at 350 degrees until hot and bubbly (Check at 10 minutes)

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