Creamy Chicken Enchiladas
3 May 2010
|Cooked chicken breasts||4 Cup (64 tbs), cut in to chunks|
|Cream of chicken soup||2 Can (20 oz)|
|Evaporated milk||6 Ounce (1 Can)|
|Onion||1⁄2 Cup (8 tbs)|
|Green chili peppers||1 Can (10 oz)|
|Tortillas||12 , broken in small pieces|
|Swiss cheese||8 Ounce, grated|
Mix chicken, soup, milk, onion and chili peppers.
In casserole place a layer of tortillas, layer of chicken mixture and a layer of Swiss cheese.
Repeat layers and end with cheese on top.
Bake at 350° until hot and cheese is melted.
Creamy Chicken Enchiladas Recipe